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This is a great mild red sauce that the kids can help make. This year I made a double batch using fresh tomatoes from the garden (with skins removed), rather than the canned tomatoes, and processed it in pint jars using the hot water bath canning method. Great on spaghetti.
Place the tomatoes in a large mixing bowl and squeeze with spoon or hands to break them into small pieces (I like to put the kids in charge of this part).
Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally.
You can store this sauce in an airtight container in the refrigerator for up to 4 days, freeze up to 3 months, or I have canned it. One batch makes 10 cups (2 1/2 quarts).
Source: Emeril's "There's a Chef in My Soup!" So far this is the best kid's cookbook I have found. The directions are great and all the meals I have tried were nutritious and enjoyable for the whole family.
By Stephanie from Hillsboro, OR
Sounds wonderful, but I have one concern: Being there's onions in the recipe, and you often add zucchini, it really should go through a pressure canner to be safe.