More Tomato Harvest Ideas
I mentioned in a previous recipe post that I had picked a five gallon buck full of tomatoes. Would you believe I am still at it?
We made tomato soup, salsa, sun dried tomatoes and of course tomato sauce. The other day Matt even made a grilled tomato sandwich with cheese in the middle.
Here is my un-recipe for home grown tomato sauce to be used for spaghetti, pizza sauce, casserole’s… anything your little heart desires!
Mr Stripey’s Saucy Sauce: (most my tomatoes are Mr. Stripey)
Dice, cut, slice or wedge a whole bunch of tomatoes into a large stock pot. If you want to make just enough for one meal use a few tomatoes and a small stock pot.
I leave the skins in mostly because I’m lazy and I can’t stand the extra step of blanching. The choice is up to you and your enthusiasm for standing in the kitchen for hours on end.
Set the burner to med/high until the tomatoes begin to boil and splash juices all over your white stove and the wall beside it.
At this point yell, “Oh crap!” and turn down the burner to maintain a slow simmer.
The tomatoes will need to simmer for an hour at the very least. My last batch was so enormous and juicy (I used the ripest tomatoes) that I had to simmer for several hours. At first it seemed much too thin and I researched how to thicken it. While there are many options including adding parmesan cheese, mixing corn starch into water and adding that, the consensus seemed to be that those are not necessary and the best, most concentrated flavors emerge when you “just keep simmering, just keep simmering.” NOT YOU AGAIN DORI?? Don’t forget to stir on occasion and adjust the temperature if needed.
Once my tomatoes had boiled down quite a bit (probably 4hrs- boy was it getting HOT) I began to add the seasonings.
- Many many cloves of garlic. Probably 1 clove per 4 tomatoes
- black and red peppers
- onion powder (I’m sure if you took the time to cook some fresh onions in a little olive oil and add that it would be heavenly)
- sea salt
- 1 diced medium bell pepper
- a good squirt of balsamic vinaigrett
Continue to simmer until you get plain tired of wiping tomato steam from your brow and allow the sauce to cool. Carefully, ever so CAREFULLY pour into freezer bags without spilling it all down the front of yourself (this is really a two person job so help is advisable) then make some spaghetti and/or freeze to use later.