![]() This year's first batch contained onions, garlic and oregano the second, onions, garlic and basil…you get the idea.Ĭhop these seasoning things up finely and whiz each 'one' up well with the actual tomatoes (this mixes the seasonings in better than you could possibly achieve otherwise) and pour the resulting glop into a big stainless steel (NOT ALUMINUM!!!) stock pot. You can mix several herbs together, but I like to herbally season each batch singly. O herbs: The stripped leaves of basil, oregano, whatever you like, whatever you got. O Garlic I add three or four BULBS-not cloves, BULBS, to each pot worth. O Onions I use a total of two or three per big stockpot worth of sauce. Chop a batch of these cored and cleaned tomatoes into quarters, mostly fill a blender or food processor with them, and then before whizzing, add one of the following to each batch:.(And the Vita-Mix food processor I use is so powerful, the skins just disappear into the blend.) Some people also run their tomatoes through a sieve that strains out the seeds again, I don't-those seeds do a nice little scrubbing job as they leave you later on (more info than you wanted or needed? Thought so…). Most people remove the skins I don't understand why-it's nice solid tomato stuff and contains nutrients not found in other parts of the fruit.If in doubt about a tomato's wholesomeness, don't use it. If a tomato has a few little imperfections or bug holes, cut them away completely. Collect all your nice, ripe tomatoes, wash them well, and cut them right down the center, so you can easily carve out the stem part.If you've never done it before, consider this your official encouragement to enjoy this year's harvest throughout the winter-hopefully until you start getting fresh ones again! If you always put up sauce, this will help you do it faster. Here's that fabulous time-saving technique-and my basic sauce-making recipe. And so, over the years, we've developed a method that gives us lots of nice thick sauce QUICKLY-which is not only important in time saved, it also means the finished stuff contains lots more vitamins than something that cooked away for hours and hours. ![]() Those big juicy ones add lots of flavor to the finished product, but they also make it harder to get there because they also add lots of non-meaty liquid to the mix. ![]() Actually, this 'putting up' involves sealing sauce and juice in Mason jars, which, come to think of it, many of you may want to do with me…Īnyway, to get a really rich flavor we sauce together lots of different kinds of tomatoes, mixing big heirlooms like Georgia Streak, Brandywine, Radiator Charlie's Mortgage Lifter and Black Krim with traditional pasters like Roma and Bellstar and Heinz, oh my! We grow most of our tomatoes to 'put up'-like you have to do with me. So that means its once again time to hear the battle cry "Its Tamata Saucin' Time!" in the McGrath household. ![]() I'm sure that many of you are doing exactly what I'm doing right now-bringing in lots and lots of fresh tomatoes from the garden everyday many more than you could possibly eat fresh. ![]()
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