tomato sauce
Sep. 8th, 2015 01:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ljgeoffHere's my first ever batch of tomato puree from fresh garden tomatoes. It went well! I'm going to freeze this and make it into real sauce in a week or so.
I blanched the tomatoes and skinned them, and then chopped them and simmered them. After simmering for about an hour, I put them through a ricer to get the seeds out.
I think I had some 10 beefsteak tomatoes, and I'd say that I have about 1 1/2 quarts of thin puree.
I have plastic wrap covering the top of the puree. I'm letting them come to room temperature, and then I'll place them in the bottom of my freezer. Later tonight, I'll cap them with new lids and rings.
Hopefully I'll have time this weekend to make the paste, and then I'll mix up some sauce.
I blanched the tomatoes and skinned them, and then chopped them and simmered them. After simmering for about an hour, I put them through a ricer to get the seeds out.
I think I had some 10 beefsteak tomatoes, and I'd say that I have about 1 1/2 quarts of thin puree.
I have plastic wrap covering the top of the puree. I'm letting them come to room temperature, and then I'll place them in the bottom of my freezer. Later tonight, I'll cap them with new lids and rings.
Hopefully I'll have time this weekend to make the paste, and then I'll mix up some sauce.