Dear Sis,
At the start of the month, our backyard neighbors gave us a second batch of garden tomatoes. Then, you brought more when you came to visit. Of course, we were much too busy during your visit for sauce making, so I froze the tomatoes for later.
Later finally came on Sunday. We spent the morning getting the sauce ingredients in a large pot, so they could cook away for hours, whist we made Chocolate Whoopie Pies. We used most of the sauce later that day to prepare a large pan of lasagna for us and a half pan for our backyard neighbors.
Josh got to try some while he was home on Wednesday and gave it his best compliment. “It tastes like Prego.”
Today we used the last of the sauce for a William favorite… spaghetti.
- 16 large fresh garden tomatoes or 4 (28 oz) canned tomatoes
- 3 carrots; peeled and shredded
- 3 ribs celery; minced
- 1 onion, chopped
- 3 T minced garlic
- 2 T Italian seasoning
- 2 T olive oil
- 2 - 3 T dark brown sugar
- 1 c grated Parmesan
- opt. 2 lbs. ground beef browned.
- If using fresh tomatoes, score with a sharpe knife, boil one minute, place in cool water, and peel. If using frozen garden tomatoes, defrost in pot while making sauce, then peel.
- Heat oil in a stock pot over medium heat. Sauté onion, garlic, and Italian seasoning.
- Add tomatoes, carrots, and celery. Simmer 2-3 hours.
- Smooth sauce texture with an emersion blender if desired. Stir in cheese. Add 1 T brown sugar at a time until acidity is to your liking.
- Add beef if desired. Sauce is ready to use in your favorite recipes or can be frozen for later use.
I only had 6 large tomatoes and 2 small tomatoes, so I also used 2 (28 oz) cans diced tomato.
If you want to can your sauce, instead of freeze it. Leave out the beef and limit sugar to 1 T so that acid leave is high enough for preservation. Process in a canning bath 40 minutes.
Love,
b
Awesome post.Really looking forward to read more. Awesome.
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