QuirkyKapers Posted September 8, 2012 Share Posted September 8, 2012 Thanks! Quote Link to comment Share on other sites More sharing options...
bbkaren Posted September 8, 2012 Share Posted September 8, 2012 (edited) I don't know about others, but I just simply can "crushed tomatoes" and make whatever sauce, soup, stew, etc. I want to make out of those. To me it's a lot more versatile this way! Edited September 8, 2012 by bbkaren Quote Link to comment Share on other sites More sharing options...
Truscifi Posted September 8, 2012 Share Posted September 8, 2012 How many tomatoes, and what kind of sauce? We've canned our own plain tomato sauce, marinara sauce, and spaghetti sauce. ETA - We canned diced tomatoes too, and that is actually what I use the most. Quote Link to comment Share on other sites More sharing options...
QuirkyKapers Posted September 8, 2012 Author Share Posted September 8, 2012 (edited) Plain sauce and spaghetti sauce. I tried spaghetti sauce recently and it wasn't sweet enough. Edited September 8, 2012 by QuirkyKapers Quote Link to comment Share on other sites More sharing options...
Perry Posted September 8, 2012 Share Posted September 8, 2012 I just did this last week. Way easier than sauce, and now I can use them as a base for sauces as well as for soups, etc. I actually cooked it down quite a bit though. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted September 8, 2012 Share Posted September 8, 2012 For plain sauce we use a saucer to process the tomatoes, then just cook them down to the consistency we want and can them with a tsp of lemon juice and 1/4 tsp salt per pint. It usually takes a few hours for them to cook down to the right consistency. For spaghetti sauce we start the same way, but cook longer and add sauteed onions and peppers, and italian seasonings. We don't have an exact recipe, we just eyeball it since dh and I have both been making our own sauce for years and pretty much know how much we need. Also if you like chunky spaghetti sauce you can blanch, peel, and chop some of the tomatoes to add to the sauce. Quote Link to comment Share on other sites More sharing options...
sparrow Posted September 8, 2012 Share Posted September 8, 2012 I don't know about others, but I just simply can "crushed tomatoes" and make whatever sauce, soup, stew, etc. I want to make out of those. To me it's a lot more versatile this way! :iagree: 26 quarts over the past 2 days! Quote Link to comment Share on other sites More sharing options...
QuirkyKapers Posted September 8, 2012 Author Share Posted September 8, 2012 (edited) Just curious, what is the advantage of skinning and removing the seeds? It just sounds like a whole lot of extra work to me :D Edited September 8, 2012 by QuirkyKapers Quote Link to comment Share on other sites More sharing options...
Perry Posted September 8, 2012 Share Posted September 8, 2012 Just curious, what is the advantage of skinning and removing the seeds? It just sounds like a whole lot of extra work too me :D :iagree::iagree::iagree: I've done it before. It's a lot of work for no benefit. Quote Link to comment Share on other sites More sharing options...
lisamarie Posted September 8, 2012 Share Posted September 8, 2012 I tried making pizza sauce yesterday from fresh tomatoes. While it tasted good, it wasn't quite right. So if anyone has a good recipe for making pizza sauce without using canned tomatoes or sauce or paste, please share. Quote Link to comment Share on other sites More sharing options...
sparrow Posted September 8, 2012 Share Posted September 8, 2012 Just curious, what is the advantage of skinning and removing the seeds? It just sounds like a whole lot of extra work to me :D I don't remove seeds, but I remove skins, because I just prefer them that way :001_smile:. I don't find our process too labor intensive. 1. hold a wire basket of tomatoes in boiling water for 30-40 seconds. 2. transfer tomatoes to cold water bath in my sink 3. peel, core, and quarter and place in bowl (clean jars in boiling canner at this point) 4. transfer readied tomatoes to quart jars, add 2 TBS lemon juice, 1tsp salt 5. place lid and ring on jar, place back in boiling canner, lower rack into water when your jars are complete, place lid on canner 7. once water comes to a boil again, time for 45 minutes 8. after 45 minutes, remove lid from canner, and turn off stove. let jars sit 5 minutes. remove jars from canner Easy-peasy. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted September 8, 2012 Share Posted September 8, 2012 I'm a fan of dunk 'em, skin 'em, freeze 'em, and deal with them later. :D Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted September 8, 2012 Share Posted September 8, 2012 We are making salsa right now!! We roast everything but the cilantro first and it really concentrates the flavors. The house smells amazing right now. Applesauce this afternoon is going to be the feather on our caps. :D Quote Link to comment Share on other sites More sharing options...
Truscifi Posted September 8, 2012 Share Posted September 8, 2012 I find the skins get a bit tough when I can them, and I don't like the texture. So we blanch and peel. I also like my plain tomato sauce to be smooth, so I use the saucer to get rid of the seeds. It is very easy and quick. Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted September 8, 2012 Share Posted September 8, 2012 I tried making pizza sauce yesterday from fresh tomatoes. While it tasted good, it wasn't quite right. So if anyone has a good recipe for making pizza sauce without using canned tomatoes or sauce or paste, please share. :lurk5: I'd love a pizza sauce recipe too! I make ketchup and a blended sauce with garlic & basil for soups. Quote Link to comment Share on other sites More sharing options...
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