Even after simmering all night (and waking up a couple times to stir...I was so afraid it'd scorch while I slept) the sauce was still pretty thin. It smells divine, though...and suspect it will taste just as good. I didn't have any tomato paste in the house to add, so I canned it as is. I read somewhere that while you shouldn't can with cornstarch, you can add it later when ready to use to thicken it up a bit, and that's just what we might try.
thanks for the tips everyone! BTW~ Tania (who commented), how do the apples come out with your strainer? As runny and slushy as the tomatoes? I like my applesauce a little chunky. Perhaps your newer model has different attachments for different consistencies? I'd love to know more/try more before deciding to purchase one for myself. It did make super easy work of the tomatoes!
