quartered for smaller and more pieces for larger, in a pan with herbs and
simmer for 3-5 hours then run it through a food mill until nothing more
will pass through and only tomato skins are left (barely!). Never thought
about a recipe. I try to have half "meaty" tomatoes (like Roma) if I want
sauce and reduce it more. If soup or juice is my goal, I just put what is
ripe that day in the pan with no concern about enough "meaty" tomatoes.
If you want plain tomato sauce to use in recipes later, just use the
tomatoes and season with herbs later?
Herbs include, but not limited to, rosemary, sage, basil, parsley,
oregano, etc. (whatever is in the line of sight when my basket is in hand).
Not scientific, but delicious. Note, however, that a variety of heirlooms
abound in my garden with all their extra flavor.
Nice thing about good tomatoes - it's difficult to go wrong regardless of
what we do.
Another nice thing about good tomatoes, if you are making
sauce/soup/juice, you can have a lidded container in the freezer and drop
them in and cook when you have enough to make a large batch. I do that
all the time when I have ripe tomatoes and don't have something specific
that day. It also works well for those that might have a blemish (cut off
before putting it the container to freeze).
(Love it when the tomatoes are ripe! I planted a second batch of broccoli
so now, for the first time, I have broccoli and tomatoes at the same time
- yum! Lettuce finally bolted but still some good leaves left, had my
first BLT last week, added basil and parsley to it, soooo good. A fine
taste of heaven on this ol' earth.)
don't know that you would consider this low carb...but I'm thinking
about trying it:
24 pounds ripe tomatoes
2 pounds onions
1 pounds sweet red peppers
1 pounds sweet green peppers
9 cup vinegar, 5% acidity
9 cup sugar
1/4 cup canning or pickling salt
3 tablespoons dry mustard
1 1/2 tablespoons ground red pepper
1 1/2 teaspoons whole allspice
1 1/2 tablespoons whole cloves
3 cinnamon sticks
Use an electric blender and eliminate need for pressing or sieving.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until
skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter
onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently.
Add vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other the spices. Continue boiling and stirring until
volume is reduced one-half and ketchup rounds up on a spoon with no
separation of liquid and solids. Remove spice bag and fill jars,
leaving 1/8-inch headspace. Adjust lids and process in a boiling-
water canner for 15 minutes.
This recipe yields about 9 pints.
NOTES : Recipe originally from Michigan State University Extension
recipe courtesy of r.f.recipes
Just catching up......drowning in FSA paperwork today.
Ok, like Glenna, I don't use any certain recipe anymore, just experiment
with it. Making tomato sauces can be quite fun actually.
I usually peel the tomatoes, remove the seeds, and strain the juice into
a bowl. Chop some garlic (1 or 2 cloves depending on how much sauce I'm
making), and place garlic, tomatoes & tomato juice in food processor or
blender. Add a splash of olive oil before starting the blender up. If I
have plenty of time, I will put the sauce in the crock-pot to simmer,
otherwise a coated skillet or saucepan will do. Add basil, parsley,
oregano, or other seasonings to taste. Seasonings don't have to be fresh
necessarily, they can be straight out of the bottle in the cabinet! Can
also add garden veggies, ie, carrots, zukes, squash, bell pepper, and
onions for a chunkier sauce for spagetti. Simmer. Will make the house
smell delicious and the people hungry. The longer it has to simmer the
better it will be.
If I only want a paste for tomato pastry, then I only add some parsley &
basil, no garlic, etc. The same if I want it for veggie soup.
If there is extra, place into a freezer bag or plastic container when
cooled, and freeze for up to 4 months. Well, it might last longer than 4
months in the freezer, but here our's doesn't make it that
long....usually 2 months tops before it gets used!
When I can tomatoes, I only peel & chop the tomatoes, and put them
straight into the pot to stew down.
Hope that gives you some ideas......
Aaaah, Charlie. They wouldn't do that. They truly care about the general
populace which is why they invest so much money into research so close to
basic health needs. They, and their cohorts, so want to help us stay
healthy. They tell us so with their commercials; if it's in print or on
television, it must be true.
Likely them along with the drug companies.
I drink a supplement that has been on the market less than five years and
has been so successful it now has multiple imitators. The FDA has been
watching them very closely the last few months after sales reached a
certain point. Also after two drug companies hired the world's two top
researchers of the fruit. (Research was been done by colleges,
universities, etc., prior to the company starting, none by the company.).
It would be foolish to think it was anything but the drug companies behind
the sudden "close eye" watching. After all, they will put the active
components in a pill to sell for big bucks to people who wouldn't need it
if they were using effective supplements to start with.
Not only will I continuing drinking my supplement, but I will continue
eating my healthy home-grown food! Stevia rocks! (As do many other things
we are all growing.)
Geez, are they going to eventually tell us we cannot grow tomatoes? Or
lettuce? Or carrots?
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