Hi, discard this question. I re-read the instructions in the Blue Book and saw that I didn't have to blanch and peel tomatoes.

Just in case - yes you can. Tomato sauce is basically just tomato juice that has been cooked down to preferred thickness. Using the Victorio eliminates the need for peeling.

Dave

My go to is to blanch the tomatoes in boiling water for a couple of minutes, then dump them in ice water. The skins come right off.

I've finally figured out to let the tomatoes drain overnight, then put them in the crockpot on high with the lid off all day. Sorry, zip them with an immersion blender first.

I cook some turkey sausage or ground turkey, onion, garlic and herbs for the last hour in the CP.

I've found I get a much thicker sauce than just dumping everything in the CP. Nancy