Preserving Floyd: Marinara and Ketchup

I previously talked about how most tomato recipes start with scalding or blanching, peeling, and coring.  When it comes to tomato sauces and condiments more of the actions starting out are the same. Which means you could prepare a huge batch of tomatoes up to the point where the flavorings diverge, divide the plain prepared tomatoes and make multiple sauces and condiments.  It's ambitious but can be done.

An example of this is marinara and chunky pasta sauces.  I start out my sauces by combining tomatoes, peppers (sweet and mildly hot), onion, garlic, basil, cutting celery, oregano, parsley, salt and pepper in my large roasting pan.  I pop it into a 350F oven and roast until the vegetables are tender.  If you prefer this can be done in a pot on the stove.  Just give the tomatoes a good mash to start the juices.