COMMENT: Use fresh, vine-ripened
tomatoes from your garden to make this wonderful tomato sauce. It
can be eaten over pasta, added to your favorite recipe in place
of canned tomato sauce or given as a gift.
INGREDIENTS AND SUPPLIES:
- Large saucepot
- Manual or electric food mill
- Food thermometer
- Basil or Oregano
- Home canning jars
Wash fresh, ripe, whole tomatoes thoroughly and cut in half to expose
any brown spots or insects. Place in manageable batches into a large
saucepot with ½ cup of water to begin the steaming process.
Cover and heat over medium-high heat until tomatoes are well steamed
and soft but not falling apart. Over-cooking will remove juice and
texture, which are required for the sauce. Drain tomatoes, keeping
the juice. Put tomatoes through a hand-cranked food mill or electric
food mill to separate the skin and seeds from the pulp. Discard
skin and seeds and place pulp back into the saucepot. Bring sauce
to 170 degrees F. Do Not Boil.
Hold for 3-5 minutes. Place 3 cloves garlic and 1 nice large sprig
of basil or oregano in sterilized jars and add hot tomato sauce
to ½ inch from the top of the jar. Place sterilized cap and
lid on jar, closing tightly. Turn jar upside down to cool.