Once it boils, have it go down to a simmer. Cook the pulverized vegetables (onions, garlic, basil) on there for a minute or two before adding in the processed tomatoes.īoil the sauce, then turn it to a simmer: After adding in the extra spices (to taste), bring the sauce to a boil. Do the same for the tomatoes: Process until they are smooth, almost like juice.Ĭook add-ins with oil first: Add olive oil to a large, warm pot. Use a food processor: Both for the extra vegetables and the tomatoes! Use the vegetables first (onions, garlic, basil) and process until it’s pulverized. ![]() Make sure to also remove the cores, they can be tough in a sauce. Once they are cool enough to hold, peel away. Once they split, remove the tomatoes and add them to ice-cold water. When you add the tomato to boiling water, it takes about three minutes for the tomato to split. But if it’s just a small sliver of the tomato, feel free to still boil.Īdd tomato to boiling water: This makes the tomatoes easy to peel. If this means cutting the tomato in half, make sure to leave that out of the group of tomatoes to boil. Now before we get into the details for the recipe, there are a few things you need to learn about the process of canning tomato sauce.Ĭheck for impurities: The last thing you want is a moldy tomato blended up in your delicious sauce! Make sure to chop off the parts of the tomato that aren’t looking too hot. Which is why I felt it was necessary to learn her process on how to can tomato sauce for the entire winter! It took me years to actually buy a jar of red sauce in the store because it could never compare.Īs I have gotten older and started to truly appreciate the recipes and traditions passed down from my family, I have grown a special love for the tomato sauce my grandmother makes. It wasn’t until college that I realized how spoiled I was when it came to red sauce. It was another thing I watched my parents do while I flitted around my house writing stories in my diary or making up dance routines. I always watched my mom and grandma canning tomato sauce at the end of the summer, but never actually partook in the festivities. ![]() Mom learned from my grandmother, who is 100 percent Italian and 100 percent amazing. She comes from an Italian background, so I’ll avoid the whole “trying to be humble” thing and tell you that this red sauce is damn good. My mother would grab buckets of tomatoes from the garden to clean, boil, peel, and process into the most delicious red sauce you could possibly comprehend. ![]() Growing up, my father kept a garden right outside of our home, so when August hit it was just a matter of time until “Tomato Sauce Saturday” would commence. But in my family, canning tomato sauce from scratch has always been an annual routine. It’s one of those foods where plastic can easily be avoided, so yes, making sauce for the winter technically isn’t a necessity. I know most red sauces come in glass jars.
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