Oh... this is so simple.We have Roma tomatoes this year to can and they make a wonderful sauce.
In our new rustic cottage, we do have electricity and the previous owner left a blender. My dear homesteader and neighbor suggested to me that I just wash cut and throw the tomatoes into the blender, heat, and then can. How simple is that! Wow - no boiling the whole tomatoes, dipping in cold water, peeling the skin off, running through the food mill.
Eight quarts were canned yesterday afternoon and I have been enjoying making fresh sauce at will with the baskets of tomatoes. And there was just enough coolness in the air to use the woodstove to heat up the canning water and cook the tomatoes a bit before transferring to the stove top for the boiling time.
To make sauce:
Blend enough tomatoes (skins and all)
In a heavy large saucepan, I add olive oil and chopped onions and garlic to saute.
Next add the tomatoes. Add flour (thickener), seasoning such as basil, oregano, thyme, pepper, salt. Add some sugar to your taste. Let heat up to a soft boil and then turn down to simmer for 45 minutes. Simple and delicious!
Oh this looks so yummy! I love canning tomatoes, and making tomatoes sauces. Perfect post:)
ReplyDeletePerfect! I was wondering what to do with all of these tomatoes. (I just didn't have the time or energy to do the whole blah, blah, blah process). I'll get out the blender tonight. :)
ReplyDeletenothing like home canned tomatoes on a cold winter day!
ReplyDeleteNo peeling? Did you get little bits of curled up skin in your sauce or were they so small you didn't notice? This could be worth a try, though my tomatoes are slowing waaay down with the colder weather.
ReplyDeleteHi Naturalmom,
ReplyDeleteNo peeling!
No curled up bits of skin:)
I was amazed myself when my friend suggested this. Of course, you do get seeds but they don't bother us.
Sounds so easy!
ReplyDeleteI canned salsa and found a great trick for getting the skins off--freezing them. You stick them in the freezer, freeze, then cut a slit on them and dump them in warm water. The skins peel right off and they're easier to chop since the juices don't run all over. But a blender would be good too.
http://katydidandkid.blogspot.com/2009/08/canning-salsa.html