Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "
August 28, 2010 in canning and freezing, garden porn, rude taunting • 6 comments
tomatoes for pasta sauce
I’m making pasta sauce today. Woo! It calls for 45 pounds of tomatoes. Check this out, dudes. It’s nearly 15 pounds of tomatoes. See? 45 pounds isn’t that bad. The recipe, which is from the unfortunately-named Ball Blue Book
Yeah, right. Only if you can watery sauce. Blech.
What else was I going to say? Oh, yeah. I get to set up the Vittorio strainer today. Which reminds me, Mom, can I come borrow it?
Okay, I’m off. Bbl with updates and recipe.
You have a really lovely blog and I’m so glad you’re back blogging again. I love reading your posts.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Thanks Alisa! I’ll look into the widgets.
I do the same thing! Love getting pounds of the beautiful “ugly” tomatoes for this. Look forward to your recipes!
I use the same recipe for my sauce and I got about 10 pints of a thick sauce. I cooked mine for about 8 hours. A wicked storm rolled through mid cookdown and I lost power for about 2 hours. That was fun. Once my Amish Paste come in I am going to make more sauce, hopefully without the storm this time!
Whoa, freaky Danielle. I got about 10 pints of thick sauce too. “Only” had to cook about 3h to get it down there though. Maybe having power helped. Cool that you persevered in spite of the power outage! Though with canning once you begin you’re kind of wedded to completing the whole thing.
I grew Amish Paste one year but they didn’t hold a candle to Opalka Plums. Yeah, I’m pimping the Opalkas, sorry. They’re just so awesome!
Amy, love the blog! Thought I’d mention my very favorite tomato sauce (it’s on my website, this page: http://pccuisine.com/spaghetti-meatballs.html )
What I like about the recipe is that you don’t have to boil and boil down the tomatoes forever (although some is nice). You just add some tomato paste at the end, which is even available “organic”, and is quite a bargain for how far it goes!
I’m with you about tomato canning hardly being worth it. Sauce, definitely worth it. Oh, but I do remember some awesome canned tomatoes from our garden, that we warmed up one wintry day when the pantry was empty. Added some cooked potato… it was delicious!
Thanks for blogging
Jen