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Question by Cloudy: Have lots of home grown tomatoes, spaghetti sauce recipe?
This is the first year I’ve had a garden and we decided to plant 10-12 tomato plants, I know I know, I have enough tomatoes to feed an army! I’ve froze them, made salsa, and now I want to make spaghetti sauce and maybe even can some! I have the normal appliances, but don’t have a pressure cooker, is there a different to can safely? Any sauce recipes, or tomato recipes that you love would be much appreciated! Thanks in advance!
Oh sweet! That’s exactly what I needed! Thanks so much!
Best answer:
Answer by Leann C
I’m flipping through one of my cookbooks right now & there’s a recipe for “freezer tomato sauce”. You don’t have to go through all the canning preparation/sterilization of the jars etc.
You just make the tomato sauce & freeze it. They recommend that you split it into individual portion sizes.
This seems to be pretty much the same recipe……
http://www.dianaskitchen.com/page/sauce/ftomato.htm
What do you think? Answer below!
http://t.co/KK3Do69JSa – by wistfulwoe544 (tw conroy)
Tomato Sauce Recipe
Image by startcooking kathy & amandine
* 1 medium onion – minced
* 1 carrot – minced
* 1 clove of garlic – thinly sliced
* 2 tablespoons of fresh basil – chopped
* 4 tablespoons of olive oil
* 2 cans of diced tomatoes (14 oz cans)
* 1 tablespoon of tomato paste
* 1 teaspoon of granulated sugar
* 1/3 cup of dry red wine (or white wine) – optional
In a medium saucepan heat the olive oil over very low heat.
Add the minced garlic and stir over a very low heat for about a minute.
Add the diced carrots, onions and fresh basil. (Or instead of the basil, you could use thyme and oregano or marjoram or a good pinch of dried mixed herbs)
Cook over a low heat, stirring frequently, for 5-7 minutes until the vegetables have softened and are lightly colored.
Add the canned tomatoes, tomato paste and the sugar and give it a good stir, then add the wine if you are using it.
Bring the pot to a boil, stirring regularly, and then lower the heat to a gentle simmer.
Cook the sauce uncovered for about 45 minutes, stirring occasionally.
Add some salt and pepper to taste, and enjoy!
Adapted From: Jon Sacker
I’ve never heard of freezing a tomato..
===
Use a Food Processor..
..and just CHOP your tomato’s..
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I have lot’s of JARS because I store food in my refridgerator alot..
You should have JARS..on hand..
Use Glass..and use a sandwich bag to create your seal for the LID(stops rust also)..
===
Just cook the plain tomato from the processor/..just heat very well to HOT(slight bubble)..allow to cool/strain for the liquid/store the liquid separately..place all your tomato pulp in JARS..
I use a Refridgerator–thermometer..this is a must to visually check your storage times..40–>>45 degree’s[F]
===
I store my store bought canned variety at about 3-weeks..
Should I wish to push my storage times forward..I create a recipe/
..where I once more cook the ingredients–allow to cool–and Re-JAR/
Tomato’s can be used in soups/..I also make Hot Sauce/
===
Just make a 3-week supply..use a refridgerator thermometer..
Use a sandwich bag as a LID-seal..
Extend storage time by Re-cooking into another recipe and re-storing again..
===
I’ve never lost a stored tomato..
Barley stored goes sour..
[end]
Hi, I am in the same situation!
This is a recipe I use often:
http://www.tried-and-tested-recipes.com/spaghetti-neapolitan.html
and here is another one:
http://www.tried-and-tested-recipes.com/penne-arrabiata.html
Both of which use a lot of tomatoes.
Hope this helps : )
Hi Cloudy,
Have I got an answer for you. You can keep those tomatoes fresh until December. See the step-by-step below.
There are some cooking recipes. Maybe you can give it a shot.
http://www.chinese-healthy-recipes.com