Every Fall season I look forward to walking among my tomato plants, spying red and ripe fruit. With vim and vigor I snap them off the vine and dream of making delicious homemade spaghetti sauce. Most years I make endless batches, a weekend project lasting well into October. I relish harvesting these Crimson beauties and lining them up on my counter to see. Once they ripen and age a bit, it’s time to get to work!
I put them tenderly in a hot bath and boil for a few minutes. You can tell when it’s time because the peelings will start to give in the water. Next I drain them and place in a cold water bath. Sit them in the bath for a minute or two. This helps peeling the skins easily. Peel the tomatoes and discard skins. Put tomatoes in blender or food processor to purée. Sometimes I skip this step for a chunky sauce and I figure it will cook down.
Dice green pepper ( if you’re lucky you’ll have some garden ones, mine didn’t grow this year…beautiful healthy plants bearing one sacred pepper) and onion. Add tomatoes and a few cans of tomato sauce or jarred spaghetti sauce to thicken. This is kind of cheating but is homemade with the fresh tomatoes. I’ve added fresh carrots and zucchini before, a splash of olive oil and a tablespoon of sugar if you don’t add the carrots. Don’t forget the chopped fresh basil! Yummy!
Simmer an hour and shut off. Let set for awhile and then simmer again for 45 minutes. Let set. I do this in stages and have had great results. I usually save a portion for dinner that night and scoop into freezer containers. Let cool. Freeze and label.
It’s a great staple for pasta or eggplant parmigiana and is refreshing to find in the freezer in the dead of winter. It’s a gift tasting your harvest a few months later, some motivation to plant again in the spring!
While I’m knee deep in homemade sauce I’m thinking of possible other tomato uses. Do you have any ideas?
All My Best,
Heart and Soul ❤️