TOMATO HARVEST MARINARA SAUCE
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
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
HARVEST TOMATO TART
Vibrant taste and colour from freshly harvested, vine ripened tomatoes. Serve with tossed green salad for a light lunch or supper or cut into small squares and serve for appetizer. from Canadian Living mag.
Provided by Derf2440
Categories Lunch/Snacks
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
- Brush with 2 tablespoon of the oil; sprinkle with salt.
- Bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (Make ahead: Cover and refrigerate on tray for up to 24 hours).
- On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
- Press into pan and trim edges; prick bottom with fork.
- Brush bottom with mustard; spread with cheese.
- Cover with tomatoes; tuck garlic among slices.
- Sprinkle with basil, pepper, then remaining oil.
- Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
- Garnish with basil or parsley.
- Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.
Nutrition Facts : Calories 599.5, Fat 43.8, SaturatedFat 14, Cholesterol 25.2, Sodium 665.1, Carbohydrate 40.1, Fiber 4.5, Sugar 8.6, Protein 14.1
HARVEST TOMATO CRUMBLE
This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.
Provided by Derf2440
Categories Lunch/Snacks
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and cut tomatoes in half lengthwise.
- Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
- Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
- Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
- Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
- (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
- Sprinkle over tomatoes.
- Bake in 400°F oven until golden and bubbly, about 25 minutes.
END OF THE SUMMER HARVEST TOMATO SAUCE
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
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
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