any good tomato sauces recipes (was Article: 7 Foods That Should Never Cross

[Guest guest]

> So, does anyone have any good homemade tomato sauce recipes that you can make

from fresh tomatoes and store in the freezer (or refrigerator) until you need

it? Would really like to try making this myself, but I'd like a decent recipe.

>

> Thanks.

>

> Sincerely,

> Laura

> http://www.distasis.com/recipes

>

Laura, we grow our own tomatoes and if we have a bad year we purchase a bushel

or so from local farmers to suppliment. We don't make sauce or paste just can

the tomatoes using a standard canning recipe so we can put a lot up in a short

amount of time. A little salt (and a source of add'l acid if not old-fashioned

" canning " tomatoes) is all that's in it. That way, we can use it for anything

from soups, to spaghetti, to chili to whatever. If I need it thicker, I put the

contents of several quart jars into the slow cooker before making something, put

it on " high " and let it cook down for several hours. Then add the other

ingredients.

 

Get yourself a good canning book. The Univ of GA has a free online course and a

book and DVDs that are quite good. The UGA Cooperative Extension materials are

at http://www.uga.edu/nchfp/.

 

Good luck, Sharon

[Guest guest]

To make your own sauce, you really need a tomato strainer like this:

 

http://kasbahouse.com/tomatofoodstrainer/foodstrainer.asp

 

What I do is put my fresh tomatoes either in the slow cooker, the steamer, or the oven. When I put them in the slowcooker, I let the tomatoes cook on low until they are soft and a lot of water has come out of the tomatoes. I drain them off, pressing out as much water as I can. Then I run the tomatoes thru the tomato strainer. This gives you a nice fresh tomato pulp. I pack into containers and freeze.

 

I don't usually steam my tomatoes, but you can do this too. They will need to steam for a good long while, until the tomatoes are really soft. Then you can process as above.

 

Oven-I cut my tomatoes in half and put them in the oven on low heat (250-300F) for several hours. I cook them down until most of the water has evaporated and the tomatoes are blackened somewhat. I add in some fresh garlic when there is about an hour left of cooking time. Then I cool, and process thru the mill and freeze. This gives you a real roasted sauce that is absolutely delicious.

 

When you go to make your sauce, just defrost a carton. Saute some onion, hamburger meat, mushrooms, etc. Add in your sauce and some herbs, salt and pepper, garlic and simmer for about 15 minutes.

 

I dont core, skin or seed anything. After the tomatoes are cooked properly, the tomato strainer takes care of everything. This year I'm going to get the salsa attachment for the Roma tomato strainer so I can get chunkier tomatoes, not only for salsa, but soups, stews, etc.

 

When I was really busy and overwhelmed with tomatoes last year, I just cooked them down and froze them. Then when I had time I took them out of the freezer and processed into sauce.

 

I also used the tomato strainer in a similar manner with apples and pears, for apple and pear sauce and butter. I cooked them, ran them thru the strainer, and then returned them to the slow cooker until they were thick and rich. Yum!

 

I hope this helps...

 

Cyndi

 

 

 

 

salgardenlady <salgardenlady

 

Thu, Jan 28, 2010 4:53 am

[RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross

 

 

 

> So, does anyone have any good homemade tomato sauce recipes that you can make from fresh tomatoes and store in the freezer (or refrigerator) until you need it? Would really like to try making this myself, but I'd like a decent recipe.

>

> Thanks.

>

> Sincerely,

> Laura

> http://www.distasis.com/recipes

>

Laura, we grow our own tomatoes and if we have a bad year we purchase a bushel or so from local farmers to suppliment. We don't make sauce or paste just can the tomatoes using a standard canning recipe so we can put a lot up in a short amount of time. A little salt (and a source of add'l acid if not old-fashioned "canning" tomatoes) is all that's in it. That way, we can use it for anything from soups, to spaghetti, to chili to whatever. If I need it thicker, I put the contents of several quart jars into the slow cooker before making something, put it on "high" and let it cook down for several hours. Then add the other ingredients.

 

Get yourself a good canning book. The Univ of GA has a free online course and a book and DVDs that are quite good. The UGA Cooperative Extension materials are at http://www.uga.edu/nchfp/.

 

Good luck, Sharon

[Guest guest]

This looks like a food mill. My mother uses one for applesauce.You can get them more affordably than the link below. Just do a Google search for "food mill".Thanks for the cooking and freezing techniques!Wendy--- On Thu, 1/28/10, cyndikrall <cyndikrall wrote:cyndikrall <cyndikrallRe: [RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross Date: Thursday, January 28, 2010, 12:30 PM

 

 

 

To make your own sauce, you really need a tomato strainer like this:

 

http://kasbahouse. com/tomatofoodst rainer/foodstrai ner.asp

 

What I do is put my fresh tomatoes either in the slow cooker, the steamer, or the oven. When I put them in the slowcooker, I let the tomatoes cook on low until they are soft and a lot of water has come out of the tomatoes. I drain them off, pressing out as much water as I can. Then I run the tomatoes thru the tomato strainer. This gives you a nice fresh tomato pulp. I pack into containers and freeze.

 

I don't usually steam my tomatoes, but you can do this too. They will need to steam for a good long while, until the tomatoes are really soft. Then you can process as above.

 

Oven-I cut my tomatoes in half and put them in the oven on low heat (250-300F) for several hours. I cook them down until most of the water has evaporated and the tomatoes are blackened somewhat. I add in some fresh garlic when there is about an hour left of cooking time. Then I cool, and process thru the mill and freeze. This gives you a real roasted sauce that is absolutely delicious.

 

When you go to make your sauce, just defrost a carton. Saute some onion, hamburger meat, mushrooms, etc. Add in your sauce and some herbs, salt and pepper, garlic and simmer for about 15 minutes.

 

I dont core, skin or seed anything. After the tomatoes are cooked properly, the tomato strainer takes care of everything. This year I'm going to get the salsa attachment for the Roma tomato strainer so I can get chunkier tomatoes, not only for salsa, but soups, stews, etc.

 

When I was really busy and overwhelmed with tomatoes last year, I just cooked them down and froze them. Then when I had time I took them out of the freezer and processed into sauce.

 

I also used the tomato strainer in a similar manner with apples and pears, for apple and pear sauce and butter. I cooked them, ran them thru the strainer, and then returned them to the slow cooker until they were thick and rich. Yum!

 

I hope this helps...

 

Cyndi

 

 

 

 

salgardenlady <salgardenlady@ >

 

Thu, Jan 28, 2010 4:53 am

[RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross

 

 

 

> So, does anyone have any good homemade tomato sauce recipes that you can make from fresh tomatoes and store in the freezer (or refrigerator) until you need it? Would really like to try making this myself, but I'd like a decent recipe.

>

> Thanks.

>

> Sincerely,

> Laura

> http://www.distasis .com/recipes

>

Laura, we grow our own tomatoes and if we have a bad year we purchase a bushel or so from local farmers to suppliment. We don't make sauce or paste just can the tomatoes using a standard canning recipe so we can put a lot up in a short amount of time. A little salt (and a source of add'l acid if not old-fashioned "canning" tomatoes) is all that's in it. That way, we can use it for anything from soups, to spaghetti, to chili to whatever. If I need it thicker, I put the contents of several quart jars into the slow cooker before making something, put it on "high" and let it cook down for several hours. Then add the other ingredients.

 

Get yourself a good canning book. The Univ of GA has a free online course and a book and DVDs that are quite good. The UGA Cooperative Extension materials are at http://www.uga. edu/nchfp/ .

 

Good luck, Sharon

[Guest guest]

The link below was only meant for an example. Naturally anyone wanting one would do a good search for price comparisons.

 

Cyndi

 

 

 

 

 

 

Blue Reef Virtual Servers <bluereef1

 

Thu, Jan 28, 2010 10:22 am

Re: [RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross

 

 

 

 

 

 

 

This looks like a food mill. My mother uses one for applesauce.

 

You can get them more affordably than the link below. Just do a Google search for "food mill".

 

Thanks for the cooking and freezing techniques!

 

Wendy

 

 

--- On Thu, 1/28/10, cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com> wrote:

 

cyndikrall (AT) aol (DOT) com <cyndikrall (AT) aol (DOT) com>

Re: [RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross

 

Thursday, January 28, 2010, 12:30 PM

 

 

To make your own sauce, you really need a tomato strainer like this:

 

http://kasbahouse. com/tomatofoodst rainer/foodstrai ner.asp

 

What I do is put my fresh tomatoes either in the slow cooker, the steamer, or the oven. When I put them in the slowcooker, I let the tomatoes cook on low until they are soft and a lot of water has come out of the tomatoes. I drain them off, pressing out as much water as I can. Then I run the tomatoes thru the tomato strainer. This gives you a nice fresh tomato pulp. I pack into containers and freeze.

 

I don't usually steam my tomatoes, but you can do this too. They will need to steam for a good long while, until the tomatoes are really soft. Then you can process as above.

 

Oven-I cut my tomatoes in half and put them in the oven on low heat (250-300F) for several hours. I cook them down until most of the water has evaporated and the tomatoes are blackened somewhat. I add in some fresh garlic when there is about an hour left of cooking time. Then I cool, and process thru the mill and freeze. This gives you a real roasted sauce that is absolutely delicious.

 

When you go to make your sauce, just defrost a carton. Saute some onion, hamburger meat, mushrooms, etc. Add in your sauce and some herbs, salt and pepper, garlic and simmer for about 15 minutes.

 

I dont core, skin or seed anything. After the tomatoes are cooked properly, the tomato strainer takes care of everything. This year I'm going to get the salsa attachment for the Roma tomato strainer so I can get chunkier tomatoes, not only for salsa, but soups, stews, etc.

 

When I was really busy and overwhelmed with tomatoes last year, I just cooked them down and froze them. Then when I had time I took them out of the freezer and processed into sauce.

 

I also used the tomato strainer in a similar manner with apples and pears, for apple and pear sauce and butter. I cooked them, ran them thru the strainer, and then returned them to the slow cooker until they were thick and rich. Yum!

 

I hope this helps...

 

Cyndi

 

 

 

 

salgardenlady <salgardenlady@ >

 

Thu, Jan 28, 2010 4:53 am

[RFSL] any good tomato sauces recipes (was Re: Article: 7 Foods That Should Never Cross

 

 

 

> So, does anyone have any good homemade tomato sauce recipes that you can make from fresh tomatoes and store in the freezer (or refrigerator) until you need it? Would really like to try making this myself, but I'd like a decent recipe.

>

> Thanks.

>

> Sincerely,

> Laura

> http://www.distasis .com/recipes

>

Laura, we grow our own tomatoes and if we have a bad year we purchase a bushel or so from local farmers to suppliment. We don't make sauce or paste just can the tomatoes using a standard canning recipe so we can put a lot up in a short amount of time. A little salt (and a source of add'l acid if not old-fashioned "canning" tomatoes) is all that's in it. That way, we can use it for anything from soups, to spaghetti, to chili to whatever. If I need it thicker, I put the contents of several quart jars into the slow cooker before making something, put it on "high" and let it cook down for several hours. Then add the other ingredients.

 

Get yourself a good canning book. The Univ of GA has a free online course and a book and DVDs that are quite good. The UGA Cooperative Extension materials are at http://www.uga. edu/nchfp/ .

 

Good luck, Sharon