My tomatoes are ripening faster than my family can eat them. Does anybody have an easy recipe for a homemade tomato sauce? I hate to lose even one tomato, so I'm hoping to make a big batch of sauce.
Thanks in advance!
Karen in NH
I am also in New Hampshire, and know exactly what you're talking about. I have a great recipe for Tomato Jam I just made. Sauce is fairly easy, depending on what spices you like. Any basic recipe is good, you could also stew your tomatoes. Canning them until you can use them is also a good idea. A handy book I have is the Blue Book to Canning and Freezing, you can probably even borrow it from a library. I think I only paid $7.00 for it. Some great basic recipes, and you don't need a pressure cooker to can sauce. Let me know if you have any more questions, I am tired right now and can't think off the top of my head about recipe specifics.
Kim from Sutton, NH. (09/01/2005)
I keep a gallon plastic bag in my freezer. When I have extra tomatoes, I cut out the core and just pop the tomato into the bag in my freezer. Later on in the winter I let the tomatoes defrost, push them through a sieve (which easily removes the skin and seeds) and make them into my favorite sauce. (09/02/2005)
When we had a bumper crop of tomatoes a few years ago, I just boiled the tomatoes for 20-30 seconds in big pots (one layer, no stacking), put them in really cold water, then peeled them. I cooked the peeled tomatoes on the stove over med-low heat, stirring occasionally, until they reached a sauce consistency. I considered straining out the seeds, but they just made the tomato sauce more interesting. I measured out one-cup portions and put them in storage containers and froze them (you can measure any portions you like, of course, and you could use freezer bags to freeze the sauce).
When I had the need later, I took out the portions that I needed, found a sauce recipe that sounded good, and tried it. Just plain sauce like this makes a wonderful chili base - better than anything I've ever bought. You can also make delicious ketchup. I like mine better than store-bought. You can find plenty of sauce recipes and ketchup recipes online. (09/02/2005)
I posted a recipe in the spaghetti sauce question many months ago. Look under recipes, then sauces. It is an easy to make, very tasty recipe that is able to be used in any dish that you would use tomato sauce in. I even put it on homemade pizza.
Editor's Note: Here is the link to that recipe. It is the second feedback posted. http://www.thriftyfun.com/tf709376.tip.html (09/03/2005)
Primo (firstly), you boil the tomatoes in the biggest pot you can find, I do this in the garage using a propane tank connected to a pot heater. Then once soft and boiling you take a bunch at a time and run it through a tomato strainer. This will separate the sauce from the seeds and skin. You catch the sauce in a large bucket. You can also take some (but not all) of the seeds extracted and restrain--this captures the stronger scents of the tomato.
By Johnny Italiano
I put tomatoes in a blender with fresh basil then blend. Saute onions and garlic, then add parsley. Add paste, sugar, basil, oregano, salt and pepper. (08/11/2007)
I have started freezing my ripe tomatoes whole. When I want to use them in soup or pasta I simply take some from the freezer (as many as needed), blanch them to remove skin (drop into boiling water for 40 seconds and the skin just about falls off), and then chop them to the consistency that's needed. Works and tastes great. (10/15/2008)
Another way to remove skins from your frozen tomatoes is to run them under tap water. The skins just peel right off. (11/02/2008)