Slow Sauce

I made my first batch of sauce last weekend.  The tomato plants have struggled along and I needed to do something with what I had but it was not enough.  I went to a farm stand on Saturday and bought a box of “seconds” for $15 and started the 4-5 hour process of making sauce.   A friend of mine wants me to teach her how to can tomatoes so I wrote down quantities and steps this time. Usually I just do it and don’t follow a recipe however it is hard to tell someone else how much of each ingredient to have on hand!

The garlic, onions, basil, oregano, carrots, squash, eggplant, and about a third of the tomatoes are from my garden.  The purchased tomatoes and peppers come from a farm close to Gettysburg, PA so I am saying this is slow sauce.

This process takes awhile and it seems like I use a ton of pots, pans, utensils, etc so the end result is a messy kitchen.  Thank goodness the cleaning crew came on Monday though I am still finding tomato splatters in the kitchen.  The pot is 12 quarts and just eyeballing it at this point, I thought I had 8 quarts.

I finished the process on Tuesday with a hot water canning bath.  And ended up with 9 quarts, I processed 7 quarts as that is the max the canner holds. The rest will go into lasagna as requested by my son before he returns to school.

IMG_3453

Fresh out of the canner

Here is the recipe, documented mainly for my benefit, so maybe I can repeat it!

Tomato Sauce

  • 36 cups peeled and roughly chopped tomatoes.  These were a mixture of Brandywine, San Marzano, Cherokee Purple, Yellow, Beefsteak, Stripey and Amish Paste
  • 1/2 large chopped cayenne pepper (will cut back on this in next batch)
  • 3 large chopped green bell peppers
  • 3 large chopped carrots
  • 2 cups chopped onion
  • I small chopped eggplant
  • 1 small chopped yellow squash

I chop everything in the food processor and then sauted it in olive oil until soft. I combined the tomatoes and vegies in the 12 quart pot to bring to a boil.  Then I added the following:  (all the measurements are estimates as I did not measure anything)

  • 6 tbls black pepper
  • 3 tbls onion powder
  • 2 tbls garlic powder
  • 2 tbls smoked paprika
  • 2 tbls cayenne pepper
  • 2 tbls white pepper
  • 1/8 cup pickling sale (no iodine)
  • 1/4-1/3 cup fresh chopped basil
  • 1/4 cup fresh chopped oregano
  • tomato paste, added later to help thicken sauce

I brought this to a boil and then simmered it a couple of hours to reduce.

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