The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: BlueStateSaint on September 05, 2011, 01:56:30 PM
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From tomatoes that we grew. A buttload of them went into a large pot--after cleaning, peeling, and coring (the last step was something that my wife insisted on). Not sure how many varieties we used--seven, maybe nine. A bunch of fresh basil, a few onions (both things that came from our gardens), and some green peppers (these did not, unfortunately). Boil for a couple of hours, but not too long, as the acids in the tomatoes weren't something we wanted a lot of. We put maybe three-and-a-half quarts into freezer bags, and just put the bags into our freezer (my wife had to do some fancy re-arranging of the contents).
In a few days, maybe a couple of weeks, we'll see how we did when we pull out a bag and use it on pasta.
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I bet it will taste way better than any store bought sauce. Let me know how well it is. I'd love to make my own pasta sauces.
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I bet it will taste way better than any store bought sauce. Let me know how well it is. I'd love to make my own pasta sauces.
Jess, you can do it with fresh tomatoes that you can buy in the produce section of your supermarket. You need a lot of 'em, but it can be done.
As for the sauce, we didn't strain the seeds out, or add any tomato paste. The lack of paste makes it a tad thin. When we reheat it, I'm sure that it will thicken up a bit.
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Have you tasted it yet ?
Have you ever made a dish called mach choux ? It's a corn and tomato dish. I'll bet your sauce would taste wonderful in that.
We've tried for a few years now to grow tomatoes here but no go. I'm going to try cherry tomatoes on the patio next year. Our weather is brutal. The heat about kills everything.
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I picked one of these up at a yard sale some years ago. It is an amazing tool for the garden. It seperates the skin and seeds of fresh tomatoes like magic.
You might be able to get one on Ebay. Make sure its a real Garden Way Squeezo
(http://c.shld.net/rpx/i/s/pi/mp/13392/135789902?src=http%3A%2F%2Fwww.kitchenemporium.com%2Fkitchenemporium%2Fimages%2Fsq09101b.jpg&d=5a266389598571c830028272a2f0ff2765c4c2a8)
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Have you tasted it yet?
We sampled it while making it. Not bad.
Cats, thank you for that info. I just might have to get one of those.
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We're having some on pasta tonight. I'll give the rundown later.
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To each his own and all, but I'm not a fan of bell pepper in what amounts to a base tomato sauce. It works in bbq-like stuff, but not in pasta.
But your method looks like a viable alternative to canning, which is an enormous PITA.