Friday, February 8, 2013

Tomato Sauce


I think we go through equal amounts of tomato sauce and diced tomatoes. It is always hard to decide which one to do when I get bulk tomatoes. Diced are definitely easier and less time consuming that tomato sauce. Since tomato season is just starting I decided to go with tomato sauce.

10 pounds of tomatoes yielded 6 pints of tomato sauce. I know, not much but the taste of homemade is so much better than anything you can buy from the store.

What you'll need:
Hot water bath canner (or containers to freeze sauce if you don't want to can)
Jars, lids, rings and other canning supplies
How to can: Go HERE
Sieve or food mill (optionally a blender or immersion stick to turn into sauce)

10 pounds firm ripe tomatoes (Roma are the best) blanched and peeled (How to HERE.)
2 tablespoons onion powder
4 teaspoons minced garlic
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons sugar
citric acid (1/2 teaspoon per pint)
Each bowl is 10 pounds of tomato. 
After tomatoes are peeled cut in half and gently squeeze out seeds and some of the water. You can chop them up more but it's not necessary as they will cook down. If you have a food mill or sieve you don't even have to cut the stem off. If you are blending into sauce you would want to cut the stem end off so it doesn't get blended into the final mixture.







After you have squeezed all the tomatoes and they are in a large pot; add the onion, garlic, salt, pepper and sugar.

Bring to boil, then reduce heat. Continue simmering for 2 hours until tomatoes have reduced and fall apart. Run through blender or food mill or whichever option you choose.


Continue to cook on medium low until thickness you desire. 1-2 hours.


At this point you can either freeze containers of the sauce or start the canning process.

If you are canning do not forget to add the citric acid before processing or you will need to open all the jars, toss the seals, add the citric acid and put new seals on to reprocess. (Yes, I did that.)


Coming next: Salsa



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