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Tomato Sauce

It seems like just yesterday that I was lamenting the lack of tomatoes. I am officially lamenting no more.

Houston – we have tomatoes.

And I mean tomatoes! What a crop coming in. Different colors, shapes, and sizes. Different flavors and textures. Absolutely perfect for blending them all together and making a quick tomato sauce.

This is new territory for me, but I went brazenly into it almost like I knew what I was doing.

I washed them…

And then chopped them, pureed them in the blender, added a bit of salt and citric acid, and into clean jars and the pressure canner.

The end result is 5 quarts and 16 pints of sauce.

The tomatoes were uncooked before going into the canner and the pulp and liquid separates. This is a very thin sauce.

It will be great for soups and stews or as the start of a quick pasta sauce. I saved a few of the best tomatoes for slicing and dicing, but there are a lot more almost ready to come in.

Tomorrow, I’m going to oven-dry the cherry tomatoes and preserve them in olive oil. It’s about a six hour process – although it’s unattended most of the time.

I think that next week we’ll be doing another batch of Victor’s Sauce.

I’m loving this!

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