Posts Tagged ‘celery’

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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This tasty soup can be easily made with chicken too. The tomatoes really perk up otherwise flat tasting turkey stew. Serves 6

The Stew:
1 1/2 to 2 cups chopped cooked turkey meat
4 cups turkey broth
1 cup celery, diced
1 cup carrots, diced
1 small onion, diced
1 14 oz can stewed tomatoes
1 1/2 tsp dried thyme
1 tsp dried parsley
1/4 tsp pepper
1 tsp salt
1/2 cup flour

The Dumplings:
1/2 cup water
1/4 cup butter
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
1 tsp dried parsley
1 egg

Start by heating a bit of oil in the bottom of a soup pot and adding in the diced onions. Cook over medium heat until onions are transparent. Then add in the celery, carrots, and turkey meat. Cook briefly. Add in flour, thyme, salt, pepper and parsley. Stir to coat the veggies with the flour.

Add in the broth and the tomatoes. Turn heat up and bring to a boil. Lower heat and simmer for 15 minutes or so.

Waiting for the soup to boil.

Meanwhile, make the dumplings by heating the water and butter in a small sauce pan to boiling. Measure out the flour, baking powder and parsley in a small bowl and stir to combine. Once the water and butter is boiling, quickly dump in the dry flour mixture and stir vigorously until a dough is formed. Remove from heat and let cool while the soup simmers.

This formed into a dough in mere seconds.

When the 15 minutes of simmering time is almost up, combine 1 egg with the cooled dumpling dough, whipping smooth (an immersion blender is excellent for this, otherwise just use a fork and a lot of elbow grease).

Drop the finished dumpling dough by tablespoons into the stew and cover with a lid. Cook with lid on for 20 minutes. At the end of cooking time, the dumplings will have more than doubled in size like fluffy pillows. Stir gently to scrape any veggies from the bottom of the pot.

I could almost take a nap on these fluffy dumplings.

Ladle into soup bowls.

Like my whisk? Check it out here. It’s super great at making roux and gravies. 

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