Yes, tomatoes are in season. They are everywhere at my local farmer’s market. In every shape, size and color. I even have a few in my own garden (although not as many as I would like)!
So, I got inspired to make my own tomato sauce.
I’ve never made my own sauce before, and so I did check out some resources (The Ball Complete Book of Home Preserving and this post by Heavenly Homemakers) first before diving in. I combined both recipes and dove in.
I am all about quick and easy. I made two batches of sauce (because I only bought 10 lbs of tomatoes at a time – silly me, I thought I would get more sauce from 10 lbs of tomatoes, but, alas, 10 lbs of tomatoes only equals 5-6 pints of tomato sauce), one with skins (this was easiest) and one without skins (this took longer). I’ll do a taste test later to see which I like better!
Here’s the recipe:
Tomato Sauce – Makes About 6 Pints
approximately 10 lbs tomatoes (I used the “canning special” at the local farmer’s market, which was just normal big tomatoes – you could use Roma tomatoes too)
lemon juice
pint size canning jars, lids, and bands
pressure canner
blenderWash tomatoes. If you are peeling tomatoes, submerge them in boiling water for 30 seconds, followed by a dunk in cold water. Peel the skins off. Remove core and cut tomato into quarters. Load into blender. Blend at high speed about 30 seconds until everything is mashed together like a tomato smoothie. Put tomato liquid into a large stockpot, and bring to a boil. Simmer until liquid has been reduced (by 1/3 for thin tomato sauce, or by 1/2 for a thicker tomato sauce – I did the thick version). Prepare pressure canner and follow the manufacturer’s directions for pressure canning. Add 1 Tbsp lemon juice to each pint jar, and ladle in tomato sauce mixture. Allow 1 inch headspace. Process pint jars for 15 minutes at 10 lbs pressure (or according to manufacturer’s directions for high altitudes).
Just a few notes: Be sure to refer to your pressure canner’s manual for specific directions on preparing your canner, jar, lids, and bands. You can also choose to process the tomato sauce in a boiling water bath. The National Center for Home Food Preservation is a great resource for all things canning related.
My first batch gave me 6 pints of tomato sauce and the second batch gave me 5 pints of tomato sauce. YUM!
What do you use tomato sauce for?
To your success,
Dr. Laura
This post is being shared with:
Monday Mania
Gratituesday
Tuesday Twister
Hearth and Soul
Tempt My Tummy Tuesday
Tuesdays at the Table
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I made tomato sauce for the first time this year also – it turned out heavenly!!! I wish I had made more. Thanks for sharing this with us at the hearthn’soul blog hop!
Christy recently posted..Poached Eggs with Spinach Salad
Christy, thanks for co-hosting the blog hop, and I can’t wait to make some spaghetti sauce! I was surprised at how LITTLE came from 10 lbs of tomatoes, so I am hoarding it for the moment
To your success,
Dr. Laura
Thanks to my 20 tomato plants, I’m making homemade tomato sauce almost every night. But I’ll never say that’s a bad thing! Thanks for linking up with Hearth and Soul.
Butterpoweredbike recently posted..Finding Focus – Rendering Lard has become Hunger and Thirst
I never seem to have enough tomato plants. Mine just do not do well. So, I had to supplement with the farmer’s market too. Thanks for co-hosting!
To your success,
Dr. Laura
I’ve never made tomato sauce or grown tomatoes (after hearing everyone here complain about how lousy tomatoes grow). I’m scared of the seeds. I think it I made it, I would strain it. Thanks for sharing the recipe!
My tomatoes don’t grow really well either, so I bought most of mine from the farmer’s market for the sauce, and yes, you can also strain the seeds (the Ball book tells you to do that), but I was lazy and went with not straining just to save time. We’ll see! Maybe next batch I’ll end up straining
And, about growing tomatoes, I found a great post about how to get massive tomatoes, so I may follow these directions next year:
http://www.sustainableeats.com/2010/08/19/guest-post-how-to-grow-tomatoes-that-look-like-herkin-trees/
To your success,
Dr. Laura
Hi Dr. Laura, so glad you could share with us on the hearth and soul hop! Seriously, isn’t making your own sauce such a wonderful personal accomplishment? I love it! Unfortunately for me, my tomatoes didnt produce well this year, but gee, I could buy some sauce tomatoes at the farm stand! Alex@amoderatelife
alex@amoderatelife recently posted..Tackling Bittman…Like a Pancake Two Kind’s Actually!
Thanks Alex! My tomatoes didn’t do so hot either this year – I have yet to figure them out. So, I just went the easy route and hit the farmer’s market here locally. Thanks for co-hosting the hop, and I did find a post about making great tomatoes, so I might try this next year to improve the yield:
http://www.sustainableeats.com/2010/08/19/guest-post-how-to-grow-tomatoes-that-look-like-herkin-trees/
To your success,
Dr. Laura
Well, it looks like it turned out fabulous for your first time!! I’ve always wanted to have a big tomato canning day, but I think I’m just too lazy…and a bit nervous, actually. Great job, Laura…thanks so much for sharing w/ the hearth ‘n soul hop this week
girlichef recently posted..Marigold Corn Pone with Marigold Honey inspired by Garden Spells
Come on girlichef! Join the tomato party
It’s really not that hard. But, since I have yet to actually EAT any of it, I won’t know for sure that they all turned out until I do. But, so far, so good. Thanks for co-hosting the hop!
To your success,
Dr. Laura
I love homemade tomato sauce. I always leave the skins on my tomatoes because I am just too lazy to remove them, but when one has time, it’s great to do it right. Sorry I am so late in commenting this week, but belated thanks for linking at Vegetarian Foodie Fridays!
Thanks Melodie! I had never had truly homemade tomato sauce before now, and I must say that I am totally hooked! I made one batch with skins and I made the second batch without skins. So, we’ll see which I prefer.
Thanks for hosting!
Dr. Laura
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