Pasta Sauce From Garden Tomatoes

I am looking for a good pasta sauce to put up using my garden tomatoes. I want something different than what I’ve used for years.

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Comments

  1. Becky says

    Mark Strausman’s Tomato Sauce
    –Makes about 9 cups

    If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. (“CENTO” is one brand.)

    4 (28 oz) cans crushed Italian plum tomatoes
    1/4 cup extra-virgin olive oil
    3 cloves garlic, thinly sliced
    1 tsp. crushed red-pepper flakes
    1 cup Chianti or dry red wine
    1 Tbsp. dried oregano
    8 leaves fresh basil
    Salt and freshly ground black pepper to taste

    In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

    –Martha Stewart site (pre-jail)

  2. Sue says

    Hi Lori,

    Using my pasta cooker with the insert which has all the holes in it I steam a bunch of tomatoes which have been cut into chunks but not seeded or peeled. Steam them for about 20 minutes until they are soft them put them through a food mill to remove the seeds and skins. You will have all the pulp and juice. If you have the time you can put the pulp and juice in a bowl or like I do into quart canning jars (you will use about three) then stick it into the fridge for overnight. This will get the water to separate from the pulp so you don’t have to boil it down so long. I use a turkey baster to then take the water off the top of each jar. Then saute a half cup of onion and/or green pepper and a teaspoon of minced garlic for each quart of pulp in a tablesppon of oil until it is tender, add the pulp and bring to boiling. Reduce heat to a simmer and simmer for an hour or until the sauce is as thick as you want it. Transferr to prepared jars and process in water bath canner for 40 min. I also add 1/2 teaspoon fo salt to each pint jar (1 teaspoon for quarts) but the recipe I have does not call for it.

  3. Christy says

    1. Preheat oven to 350 F.
    2. Rinse off tomatoes, place on rimmed cookie sheet.
    3. Roast until dark spots begin to appear on skin. (You can also roast onions to add.)
    4. Pull out of oven, let cool.
    5. Slip tomatoes out of skins, put in blender or food processor with fresh basil, chopped garlic and pulse a few times.

    Great on pizza, pasta, etc.

  4. Christy says

    Fresh roasted Tomato Recipe. I also use a rubber spatula to wipe any residue left in pan into blender.

    I freeze this in batches and pull them out all winter.

  5. Missy Jean says

    I call this lazy gal sauce.

    - preheat oven pull out cookies sheets
    - get out crock pot (hopefully you have a low setting)
    - get a big bowl
    - cut tomatoes in half, take out seeds, core, bad spots
    - roast for 15/20 min Let them cool, then peel off skins
    - when your able squish with hand in bowl, or use a fork..
    - add to crock pot along with your fav seasoning ( garlic, onion
    powder, parsley, oregano)
    - takes a few (about three hr) with lid off to thicken but you may go
    on with you day then (*after you clean cookie sheets and bowl and
    knife)
    - ta dah homemade sauce
    - (at this point you can add ground browned meat, or anything you
    want, makes a great salsa base also.)

  6. Amy says

    I have been making pasta sauce to freeze all summer because it has been too hot to can. However, I like to use tomatoes in the winter in soups, stews, etc. I have found that it is handy to just blanch the tomatoes and then shock them in ice water in order to peel them. I then cut up the tomatoes and freeze them whole to have for other uses besides pasta sauce in the winter. I freeze them in zip top bags by lying them flat in the refrigerator freezer until hard and then stacking them in the main freezer.

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