Canapalooza 2013 – Part IV: Roasted Garlic-Balsamic Tomato Sauce 2013

So. Canapalooza 2013 continues! I’ve been stewing the saved skins, cores, seeds and juice from my various other tomato-canning projects in my slow-cooker for a couple of hours.
 
This morning they were approaching something thicker than water (YAY!) so I used the immersion blender on them, and then strained everything through a sieve. What I got was not nearly as thick as the sauce I made (rendered) on the stove last night, but was good enough to work with.
 
I combined last night’s three cups of thick sauce with this morning’s ~4 cups of thinner fare, and have them both heating on “low” in the slow cooker again.
 
So I have about seven cups of sauce to start with. Hurrah. (I admit, I’d been hoping for closer to 16 cups of sauce, which isn’t going to happen, but I’ll work with what I’ve got).
 
So here’s how my tomato sauce was done this year: