End Of The Summer Harvest Tomato Sauce Recipes

TOMATO HARVEST MARINARA SAUCE

Steps:

• Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
• Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
• Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
• To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
• Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.

ITALIAN SAUSAGE IN TOMATO RAGU

Steps:

• Brown the sausages in a large saute pan until good and brown on each side. Remove sausage and put on a plate to catch juices.
• Drain any excess fat from the pan, do not clean pan, keep the bits on the bottom.
• Slice your onion and cook over medium heat until translucent.
• Add garlic to the onions during the last few minutes of cooking, be careful not to burn your garlic.
• Add wine to pan to deglaze.
• Add tomato sauce, chicken stock and soy sauce.
• Cut the sausage into 1/2 inch slices and add back into the pan.
• Chop parsley and add to the pan with red pepper flakes.
• Cook until gravy thickens for about 15 - 20 minutes.

END OF THE SUMMER HARVEST TOMATO SAUCE

Steps:

• Add all ingredients to crock pot and put on low 6 hours.
• Then mash with potato masher and cook on low for 6-8 more hours.
• Add more seasonings to taste at his point.
• FOR FREEZING- put into freezer containers and freeze.
• I do not add meat at this point, I add meat when reheating for dinner.
• Notice: I do not skin tomatoes, as I mash them in the sauce.
• For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.