tomato sauce
Sep. 7th, 2015 02:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ljgeoffI just read How to Make the Best Tomato Sauce From Fresh Tomatoes and am inspired. Tomato sauce pasta dishes are one of my family's staples, and the idea of using my own organic and lovingly grown tomatoes is very appealing to me.
I have a ton of beefsteak tomatoes, and I'll buy some farmer's market plum tomatoes to balance it all out. Or maybe I'll be able to score some of my own romas, we'll see. I have at least eight quart canning jars, with lids and rings; I'd like to put up more like 16, so I might just go buy some more. And I'm actually thinking that I'll freeze the sauce instead of regular canning. My idea is that the sauce will have a better taste frozen than if I do regular canning. We'll see!
The plum tomatoes will be turned into paste, and the beefsteaks will be cooked into a thin sauce. I have about 5 lbs of beefsteaks sitting on my kitchen counter; if I get another 5 lbs of plum tomatoes from the farmer's market, I should be able to make about 2-3 quarts of sauce. That sounds like so little! But I've got another 30 or so pounds of tomatoes on the vine, so I can think of this as a practice run.
I want to make a garden sauce, with carrots, celery, onion and garlic. And I want to make a chili base, with cayenne, cumin, smoked paprika, coriander, black pepper and cocoa. Mmmm; now I'm hungry!
I have a ton of beefsteak tomatoes, and I'll buy some farmer's market plum tomatoes to balance it all out. Or maybe I'll be able to score some of my own romas, we'll see. I have at least eight quart canning jars, with lids and rings; I'd like to put up more like 16, so I might just go buy some more. And I'm actually thinking that I'll freeze the sauce instead of regular canning. My idea is that the sauce will have a better taste frozen than if I do regular canning. We'll see!
The plum tomatoes will be turned into paste, and the beefsteaks will be cooked into a thin sauce. I have about 5 lbs of beefsteaks sitting on my kitchen counter; if I get another 5 lbs of plum tomatoes from the farmer's market, I should be able to make about 2-3 quarts of sauce. That sounds like so little! But I've got another 30 or so pounds of tomatoes on the vine, so I can think of this as a practice run.
I want to make a garden sauce, with carrots, celery, onion and garlic. And I want to make a chili base, with cayenne, cumin, smoked paprika, coriander, black pepper and cocoa. Mmmm; now I'm hungry!