Homemade Tomato Sauce and Juice
Have you ever found yourself with gallons of tomatoes that need to be used? 'Tis the season! My garden is still producing.
Due to the extreme kindness of friends and an overabundant garden, I've had to deal with this for the past three or four summers. Before, I limited myself to making salsa, but this year I wanted to try my hand at something for spaghetti or soup.
I outdid myself!
This sauce turned out so well. Happy dance!
The variety of tomatoes you have will determine the thickness of the sauce. My tomatoes were a mixture, but they were mostly kinds that had a lot of juice in them. Since I didn't want my sauce to cook down several hours to make it thicker, I ended up with some sauce and some juice. Either way, I'm very pleased. If you want to have mainly sauce, I would suggest using roma tomatoes.
This sauce is so easy. Cook it for at least an hour so everything has the chance to blend together. Feel free to leave it on the stove longer than that if you want a stronger flavor and more condensed sauce. Also remember, the saucier it gets, the more likely it will stick to the bottom of your pan if the heat is not low enough or if you don't stir it often enough. That's another reason to love making juice. It's not so temperamental! :)
Homemade Tomato Sauce and Juice
8-10 pounds tomatoes, cored and halved
3 onions, ends removed, peeled, and quartered
6 cloves garlic, peeled and cut in half
1 Tablespoon dried basil
1 Tablespoon dried parsley
1/2 Tablespoon onion salt
1 teaspoon pepper
1. In a large stock pot combine all the ingredients. Cook at least one hour, covered, over medium low heat, stirring occasionally. Mine cooked about 90 minutes. As you stir, make sure all the tomatoes have broken down and are falling apart. Uncover it if you want more liquid to evaporate. But why would you want to do that? Save the juice!
2. In a blender, puree the hot tomato sauce in batches of 4 cups. My blender has a capacity of a little over 5 cups. Anything more and the steam will open your lid which could result in sauce all down your blender. (Yes, I speak from experience.) The more tomato and onion pulp you have in your blender the thicker the sauce will be.
3. Pour into clean quart jars. Seal and process in a canner or freeze. The juice freezes beautifully! Make sure you leave enough head space in your container if you go this route!
4. Bask in the glory of tomato goodness!
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