Fresh Tomato Sauce for Stuffed Squash
Use this recipe to make our Stuffed Squash Two Ways.
It's easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.