Posts Tagged ‘canning’

Homemade pizza sauce from homegrown tomatoes. It's superb!

This sauce is deliciously spicy and thick, making a great backdrop to a balanced pizza or pizza-baked spaghetti. It is easy to make for canning, as you get 2 full pints plus some extra to use right away! If you are using plum or paste tomatoes, you can use 5 cups otherwise, use 6 cups or about 2 pounds worth.

Don’t omit the “secret” ingredient of fennel seeds. You can substitute anise or caraway as they all taste similar. This will give the sauce that distinct flavor and say to your tongue, “I am not just spaghetti sauce with extra herbs.”

2 tbsp olive oil
1 cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
5 to 6 cups fresh tomatoes, peeled and chopped
1 can (6 oz) tomato paste
3 tbsp parmesan cheese
4 tsp dried italian herbs
1 tsp salt
1 tsp sugar
½ tsp ground pepper
½ tsp red pepper flakes
1 tsp fennel, anise or caraway seeds

In a large sauce pan, saute the onion, celery and garlic in the oil until soft and transparent.

Add the tomatoes and tomato paste and stir until smooth.

tomatoes, tomato paste and onions/celery in the pot.

Measure out the seasonings,

The seasonings

then stir them into the other ingredients and bring to a simmer.

pot with tomatoes, tomato paste, onions/celery and seasonings

Simmer for 45-60 minutes. Puree with a stick blender (or in batches in a blender). Spoon into pint jars or put back on the stove for added cooking time. Rule of thumb is to simmer it until no liquid pools when you make an indentation on the surface of the sauce. When canning, add ¼ tsp citric acid per pint to ensure adequate acidity.

Finished pizza sauce. 2 full pints plus a generous cup to use tonight.

Can in a boiling water bath for 25 minutes.  Yield: about 2 1/2 pints (5 cups)


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Got more tomatoes today. I peeled and diced enough Siletz to make a salsa! Wheeeeee! And I’m close to having enough Carbons for a batch too. The only fair way of determining the best tomato for salsa is to make just one recipe. So I just made Glenn’s but only put in 3 habaneros instead of 5. That way Scott and I can both enjoy it. It was fun, my first of the year. I only had a minor mishap with the habaneros cause I chopped them with my bare hands and then stupidly touched my eye. Ow, the burning! Smelled so good cooking, though. Can’t wait to try it!

P.S. It is h-o-t! Good thing I didn’t put in more peppers, with just 3 it’s still too hot for me to eat! Scott said “it’s getting there” meaning closer to Glenn’s original. I think it’s almost unbearably fruity tasting and I just realized its from the habaneros. They’re hot and fruity! Who would’ve thought, right?


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I just spent an hour pruning and tying my tomato plants. Many of them had yellow spots on the lower leaves, with marianna’s the worst. Black cherry, green giant, and carbon didn’t seem to have it. I don’t know what it was, or if it’ll come back. I hope it wasn’t blight? Lots of baby tomatoes growing!

5 zucchinis total now, and only one new blossom. I made pasta bolognese and it was awesome:

Drool, drool! I want some just thinking about it!

We got the screen door installed to the office, now we just have to hang the cupboard in the garage and I’ll be set for my can storage! We bought 3 cases of pints, plus I have 1 case of quarts and a case of 1/2 pints—which I’ll have to empty of gross banana peppers. I also have a handful of pints from Uncle Glenn. I hope the harvest lives up to it! Last year we had 12 plants and filled 10 quarts plus a little extra, so maybe 11 or 12 quarts at most. That’s the same as 2 cases of pints.

This year I have 23 plants, and expect to yield 3 cases of pints. Well, I can hope and dream anyway. So far the yield looks less promising than that…

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I’ve been brainstorming about making a really flavorful, rich pasta sauce. Today I made another roasted pan and it came out really good! It’s got all the flavors I was looking for, sweet, salty, rich, and a fullness to the bite. I called my new recipe “Layers of Flavor.” If it can make these kinda bland tomatoes taste good, what will it do to a good tasting tomato? I’m excited to try it with the lemon boys. And I’ve got enough to do it, too. Maybe even later today after I wash the dishes.
I think I’ll try dehydrating some tomatoes too—if I have enough. That will be a good way to get rid of any extra, especially if I can’t buy any more habanero peppers (there are currently none to be had at my favorite stores). And they’ll look good enough to give as gifts, he he. We’ll see.
I’m planning on having fajitas this weekend, with grilled chicken and home grown peppers—it’s going to be so good! I haven’t told Scott the details, other than to expect to grill. I can’t wait. And a watermelon will be ready then too, so extra bonus!
It’s funny how a gardening blog turns into a cooking and recipe blog. It’s only natural, when you grow a food garden. It’s the whole point, actually!

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Designed to make the most of bland tomatoes, this recipe will stimulate all the areas of the mouth. If made with homegrown tomatoes, expect a flavor explosion! Makes 1 quart

about 8 medium tomatoes, peeled and halved
1 med onion, rough chopped
1 green bell pepper, rough chopped
4 cloves garlic
1 tsp beef bouillon powder
1 tsp dry italian herbs
1/2 tbsp salt
1/4 tsp pepper
1/2 tbsp hot sauce
olive oil

Directions: in a 9 x 13 baking dish, pour a little olive oil and spread to coat. Layer the tomatoes into the bottom, topped with garlic, onion, and green pepper.

Bake on a low rack for 60 minutes at 425F. Remove and let sit until the sizzling stops. Add all the herbs and spices. Spoon the contents into a blender or food processor and puree smooth.

If canning, add 1/2 tsp citric acid and leave 1/2-3/4″ headspace. Process in boiling water for 40 mins.

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This is another pasta sauce attempt. It’s better, but not the best. The problem is my tomatoes: they really lack flavor!

tomatoes, peeled and halved. Enough to cover the bottom of a 9 x 13 baking dish or roasting pan (5-6 cups)
1/2 large onion, rough chopped
1 large bell pepper, rough chopped
1 tsp dried italian herbs
1/2 tbsp salt

Directions: Coat the baking dish with oil. Spread tomatoes in bottom of pan. Layer on onions and peppers. Bake on a low shelf in the oven for 60 minutes at 425F. Remove and let cool. Sprinkle on the herbs and salt.

Spoon into blender or food processor and puree until smooth.

Makes about 1 quart

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This was my 2nd original recipe. I won’t torture you with the first. It’s a pretty basic sauce which I’ve deemed “Okay.”

4 cups tomatoes, peeled
2 cloves garlic, diced
1/2 large onion, diced
1 large bell pepper, diced
1/2 tsp salt
1 tsp dried basil

Saute the garlic, onion and pepper until onions are clear. Add tomatoes and spices. Simmer 20 minutes. Spoon 1/2 into a blender carafe and puree. Add back to pan and stir. Spoon into jars, or use at once.

Makes 24 ounces

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