Last year, I just put up plain tomatoes. They were delicious, but my 9 pint jars really didn't last very long, especially as I'd use two of them every time I made pasta sauce. I'm thinking of cutting out the middle man, so to speak, and just canning sauce. There's not a whole lot you can do with tomato sauce and still use a boiling water canner. Garlic, especially, can be problematic for canning that way.
So I found a recipe for sauce that sounded pretty good in The New Vegetarian Epicure. When I first got this cookbook many years ago, the idea of canning 100 lbs of tomatoes seemed pretty much beyond crazy. Now that I know how fast 30 lb of canned tomatoes gets used up, though, it seems a whole lot more reasonable. If I do end up canning sauce rather than just tomatoes, I think this will be the recipe I'll use. It was really tasty, though to get the consistency I like, I ended up cooking it for about twice the recommended cooking time.
Summer Tomato Sauce
adapted from The New Vegetarian Epicure
Remove the tomatoes' skins (I use the same process here as I do for peaches). Trim off the stem ends and process briefly with an immersion blender so that there are no whole tomatoes remaining.
- 3 lb ripe tomatoes (at least a quart when chopped)
- 1 Tbsp fruity olive oil
- 3 cloves garlic, minced
- 2 Tbsp minced basil leaves
- salt and pepper, to taste
Heat the olive oil in a medium saucepan and add garlic. Cook for about a minute, then add tomatoes, basil, and a little salt and pepper. Cook for about 45 minutes, until the sauce is no longer watery. (If you're cooking down a large batch, this step will take longer.)yield: about 2 C sauce