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Mid-Atlantic Gardening: Homemade Tomato Sauce

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UMD_Terp
Central, MD
(Zone 7a)

August 27, 2012
12:31 PM

Post #9255740

Anybody have tips, suggestion, pointers, preferences, reciepes for homemade tomato sauce?

I have an abundance of tomatos most of which are not the "prettiest" and I need to put them to use. I would greatly appreciate any help as I have not attempted this before.

Thanks!
Paul

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

August 27, 2012
6:45 PM

Post #9256328

http://davesgarden.com/guides/articles/view/984/

I've been putting my paste tomatos right in the freezer, whole. Someday I'll get them all out and make this.
happy_macomb
Chevy Chase, MD
(Zone 7a)

August 29, 2012
8:17 AM

Post #9258095

Paul: I don't follow a recipe, but as I recall it is really easy -- cook up some onions in olive oil -- maybe add garlic. Peel the tomatoes (do this by dropping them in boiling water for 60 seconds -- the skin will come off easily). Cut them up and drop them in the onions. (Many people say to squeeze out and discard the juice first, but I don't.) Cook for a while. Salt and pepper to taste; add basil if you have it. Cool and freeze.

flowAjen

flowAjen
central, NJ
(Zone 6b)

August 29, 2012
1:11 PM

Post #9258415

It is pretty easy, this recipe is pretty close to how I've done it, I do add oregano to it
http://allrecipes.com/recipe/homemade-tomato-sauce-i/detail.aspx?event8=1&prop24=SR_Title&e11=tomato sauce&e8=Quick Search&event10=1&e7=Home Page
UMD_Terp
Central, MD
(Zone 7a)

August 29, 2012
1:14 PM

Post #9258418

Thank you!
critterologist
Frederick, MD
(Zone 6b)

September 9, 2012
1:25 PM

Post #9269985

For all you lucky stiffs with good tomato harvests this year, my friend Irene has a great trick for no-cook thick tomato sauce. Wash & core tomatoes & cut them into chunks, then blend briefly. Run through food mill to remove seeds & skins. This will usually yield a fairly thin sauce, but if you let it sit overnight it will separate... Ladle the thick sauce off the top, use the juice at the bottom for drinking or freeze/can for soup. The thick sauce can just be heated & canned, or you can cook it with onions, herbs, etc., and then can (water bath is fine as long as you don't use much olive oil).

Chantell

Chantell
Middle of, VA
(Zone 7a)

September 10, 2012
10:53 AM

Post #9270913

Jill forgot the last bit of the directions - when you've completed the previous steps invite everyone over for a pasta potluck...LOL
Jan23
Salem Cnty, NJ
(Zone 7b)

September 17, 2012
7:28 PM

Post #9278337

I like that last directive!!

aspenhill

aspenhill
Lucketts, VA
(Zone 7a)

September 20, 2012
4:23 AM

Post #9280808

Jill, I'm glad you posted Irene's trick. Both you and Theresa have told me about it several times, but for some reason I can't seem to remember it. When I make and can sauce (boiling water bath) from my tomatoes, it tastes good but is way too thin. Actually, I was going to re-ask you yet again, but now I have it bookmarked for posterity! Thanks :)

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