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Originally posted by wine+art:
Originally posted by vinosnob:
My garden is spilling over with so many different varieties of tomatoes. I wanted to can some sauces and salsas. Anyone ever make their own sauce? Recipes?

Give them to Lorrie, she is nearly destituted. Wink
How many tomatoes will fit in the back of a black Benz?????

He says as he loads some stuff in the back of the paid for PT Cruiser........
Pomodori Al Forno
1 C olive oil
2 lb roma or plum, halved lengthwise and seeded
2 Tb oregano, chopped
2 pinches sugar
2 pinches salt
1/4 C chopped parsley
1 clove garlic minced

heat oven 250 degrees. put 1/2 C oil in a 13x9 pan, add tomatoes and garlic, sprinkle oregano, salt and sugar over tomatoes. bake 1 hour, turn bake another hour.turn, take 45 minutes. let stand till cool. add parsley and more olive oil. Let stand 2 more hours then serve with baguette and mozzarella.
Really good.
Originally posted by Dave Tong BBP:
My wife does roasted tomatoes. I think she got the recipe from Boulevard. You skin and halve the tomatoes and put them face down on parchment, then sprinkle salt, olive oil and garlic on top. Then you lay bunches of fresh rosemary and thyme on top and roast them in the oven.

Once cooked you can use them a bit like sun dried tomatoes.

Oven-dried tomatoes. But you should do them skin side down so they'll dry out properly. Best to do them at low heat, 200 ➪ 250°F for 3-4 hours, maybe longer if they're quite thick; after the first 3 hours, just check on them every ½ hour or so to see whether they're dry enough. They need to be salted quite liberally, too. If you pack them in olive oil after they've cooled and then keep them refrigerated, they'll last a couple of months.
Anyone ever make their own sauce?

Of course. Used to do it every year. Ketchup too. That's a real pain because you need to cook for a long time to evaporate the water.

Anyhow, if you have good tomatoes, get yourself some of those old Ball canning jars and a pot that they can fit in covered with water. Cook your tomatoes with whatever seasoning you like. In fact, you can leave everything out and just can the tomatoes. Or you can put a clove of garlic in each jar. Or basil. But sometimes you don't want basil so I generally just left that out because I never knew what I was going to do with those tomatoes and didn't want to have basil in everything I made.

Put the hot tomatoes in the jars, seal, and boil in the big pot. Done. The jars will seal and you have tomatoes all winter. Just like grandma. In fact, I used to use Grandma's pot. No idea where it is now.

If you want to make sauce rather than simply can the tomatoes, it's a bit more work. Decide whether or not you want the seeds and peels. Cook the tomatoes and then you strain them thru a screen, mashing them thru. That gives you a "cleaner" sauce and some people claim that the peels and seeds give them gas. I think it's the acid, but whatever. Same thing with sauce though - there are infinite variations. You can dice some garlic and onion and cook that with the tomatoes and mash thru. Or you can put those in after you strain. You can roast the tomatoes over your grill before making the sauce. You can add basil or other herbs. Whatever blows your hair back.

If your tomatoes have a lot of liquid when you cook them, you can strain off some of that. It's a good addition to soups, you can use for deglazing, etc. Or you can dump it out.

You really don't need a recipe so much as room and time. Commercial canners add a bit of citric acid. It's like "acidifying" wine - helps brighten the flavor, possibly helps preservation, makes a consistent product, etc. But I never did that and my tomatoes and sauce lasted for years and years.

I'm not sure it's necessarily better or cheaper to do all that, but I used to get bushels of them like you and what else to do with them? Plus you made it yourself and that's cool.

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