End Of The Summer Harvest Tomato Sauce Recipes

TOMATO HARVEST MARINARA SAUCE

Tomato Harvest Marinara Sauce image

Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding in your pantry in January. Vary the amounts of garlic and spices according to your family's taste. Use this as a base sauce and add sausage, ground turkey, and other spices.

Provided by ScandoGirl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 5h

Yield 40

Number Of Ingredients 12

Ingredients

25 pounds plum tomatoes, cored and halved lengthwise
3 bay leaves
1 ½ tablespoons honey
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
½ cup extra-virgin olive oil
1 pound yellow onions, finely chopped
10 cloves garlic, finely chopped
10 1-quart canning jars with rings and lids
10 teaspoons salt, divided
1 ¾ cups bottled lemon juice, divided

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.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 13.9 g, Fat 3.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 772.9 mg, Sugar 8.6 g

END OF THE SUMMER HARVEST TOMATO SAUCE

End of the Summer Harvest Tomato Sauce image

Harvesting the remainder of the tomatoes, zucchinis, yellow squash and cherry tomatoes before a reported frost had me scrambling a bit. I figured on making sauce but needed a bit more, so this came out a chunky, vigorous sauce for dinner and for freezing. I also used fresh herbs, basil, oregano, and chives to add spunk. Dried herbs can be subbed. Season to your taste. This is a basic sauce.

Provided by Chef1MOM-Connie

Categories Low Protein

Time 12h20m

Yield 80 oz

Number Of Ingredients 11

Ingredients

12 large tomatoes, stemmed and quartered (mine were as large as my fist)
20 cherry tomatoes, stemmed
1 large onion, chopped
1 large green pepper, chopped
2 garlic cloves, whole chopped (more or less for taste)
1 cup fresh basil (I use a handful)
1 cup fresh oregano (I use a handful)
1 tablespoon red pepper, for heat (optional- or to taste) (optional)
2 (6 ounce) cans tomato paste
2 cups water
salt and pepper

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.

Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 35.7, Carbohydrate 2.5, Fiber 0.7, Sugar 1.5, Protein 0.5

SUMMER TOMATO SAUCE

Summer Tomato Sauce image

Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.

Provided by Pat McCardle

Categories One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ripe tomatoes, peeled & diced
6 tablespoons olive oil
1 teaspoon dried oregano
1 tablespoon dried parsley (optional)
1 tablespoon dried basil
1 garlic clove, peeled & minced
3 tablespoons grated parmesan cheese, plus more for the table
salt & pepper
1 lb good quality pasta

Steps:

Combine all the ingredients, except the pasta.
Marinate for at least 2 hours.
The longer, the better.
Marinate at room temperature.
Cook the pasta in salted water until"al dente".
Drain thouroughly& transfer to a bowl.
Add the sauce and toss.
Adjust your seasonings to taste and serve with extra parmesan cheese.
You may use spaghetti, zitis, shells or rotini.

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