Friday, October 16, 2009

Tomato Sauce

This makes two 28oz jars.

3 pounds roma tomatoes
2 carrots roughly chopped
1 onion chopped
2 cloves of garlic diced
1 large or 2 small zucchini shredded
1/2 bottle white wine

Make It:

Heat broiler to high. Take tomatoes cut them in half and remove seeds, place on large cookie sheet skin side up. Drizzle a small amount of vegetable oil over tomatoes, lightly stir tomatoes with your hand to coat. Place under broiler for about ten minutes or until skins pop and wrinkle. Remove from broiler and let cool. Once they are cool enough to handle, pull of skins and discard. Once you have taken off all skins roughly chop tomatoes. In a large pot heat one tablespoon olive oil over medium heat. Add garlic and onion cook until softened stirring often. Add wine and let simmer until almost completely reduced this will take about 15 minutes. Add carrots, zucchini and tomatoes and 1 tablespoon salt stir to combine. Cook for two hours over low heat, you want it at a low simmer, stir often. Pour into blender, I did mine in 2 halfs, and blend until smooth. Sauce can be stored in a jar in fridge for a week or frozen in a bag. Use as the base for pasta sauces or in any recipe that calls for tomato sauce. Enjoy!

20 Pounds of Tomatoes

So in my new quest in making homemade food, I decided to buy 20 pounds of organic locally grown roma tomatoes. With them I made salsa, tomato sauce and mushroom tomato sauce. I had so much fun experimenting and learning how to make things. Next tomato season i'm going to get more so I can make diced tomatoes and crushed tomatoes, no more cans. Its so much fun to make everything homemade!