Dr. Larue’s long-simmered Fresh
Tomato Sauce with canning basics
Yields
about 8 (1½ C) Portions
Ms. Larue’s long-simmered Fresh Tomato Sauce |
I have been growing, cooking and
canning tomatoes for years for a variety of uses. Easily the most versatile is tomato sauce. If
you are not growing your own, head to your farmer’s market toward the end of
the day, and pick up a bushel of tomatoes to turn into the best ever tomato
sauce. If you freeze it or can it you will be a brilliant chef all winter. This sauce is very basic – nothing but great
tomatoes, onions, a bit of seasoning and garlic, of course. I use it in a
myriad of pasta sauces all year-round.
The base tomato sauce made with
fresh vine-ripened tomatoes and long simmering will deliver the richest of
flavors, and, in turn, will create more complex tastes in your sauces. Because
the base tomato sauce is a foundation, you can use it to build a more flavorful
sauce with the addition of a myriad of ingredients. Next week I will post two
quick “under 30 minute” entrees featuring the base tomato sauce. Look for them.
Feel free to quarter, half, double
or even triple this recipe depending on how much sauce you want to make or by
how badly that bumper crop of tomatoes is taking over your garden.
- 1/3 C olive oil
- 2 lbs. red or sweet onions, chopped
- ¼ C garlic, minced
- 10 lbs vine-ripened tomatoes, cored, diced – and peeled if not using a food mill
- ½ C fresh basil leaves – plus, if canning, 1 leaf per jar
- 1 Tb fresh oregano
- ½ tsp red pepper flakes
- 1 Tb kosher salt
- 2 tsp sugar
- Fresh lemon juice if canning, 2-3 Tb per jar
Heat olive oil over medium heat in a large pot. Add onions and cook, covered, 15 minutes, stirring occasionally. Add garlic, reduce heat to low, and cook,
covered, 15 minutes, stirring occasionally. Remove cover and cook 30 minutes,
stirring occasionally.
Add diced fresh tomatoes, ½ C basil leaves, oregano, red pepper
flakes, salt and sugar and cook 2 hours, stirring occasionally. If you have
peeled the tomatoes, remove 1 quart at this time, puree in a blender, return to
pot and cook an additional 1-hour. If you are using a food mill, cook the
entire batch for 3 hours, stirring occasionally.
Diced tomatoes |
Basil...also from the garden |
Tomato sauce, pre-food mill |
If using a food mill, put all thru
mill on the coarsest disc. Cool if you are not canning, measure into 1½ C – 2 C
portions and package in plastic zip-top freezer bags or other containers. Use
immediately, refrigerate up to 4 days or freeze up to 4 months. Follow
instructions below for canning.
Canning Instructions
Keep the tomato sauce warm. Wash
jars, lids and screw bands with hot sudsy water, rinse thoroughly and dry. I
usually run the jars through the dishwasher just before I begin canning use the
hot dry cycle and pull the hot jars from the dishwasher just before filling.
You want the jars sterile and hot when adding hot sauce to them. Clean and hot
are the two key words in boiling water canning. The aim is to avoid
contaminating the jars (be sure to touch them only with clean utensils) and to
keep them warm so a tight seal will form. Essentially clean, hot jars are
filled with food, boiled (“processed”) to sterilize their contents. As the jars
cool, the food and any air inside contracts, creating a vacuum that sucks the
lid on for a tight seal. That's all. J
Getting ready to can |
This method can only be used for
high-acid foods. In order to be safe, I always add 2-3 tsp of fresh lemon juice to each jar of tomato soup
or sauce before boiling. (As an aside, use a pressure canner for low-acid foods
such as homemade soups, unpickled vegetables and stews.)
Start water boiling in large canning
pot. I usually have a second pot with boiling water so I can easily add
additional water to large canning pot if needed in order to cover the jars.
Ladle the hot sauce into clean, hot
jars, leaving ½” headspace. Add 2-3 tsp
fresh lemon juice. Run a clean nonmetallic wand or chopstick around the
inside of the jar to remove trapped air bubbles. Wipe rims of jars with
dampened, clean paper towel; secure the lids with screw bands tightened by hand
into place. Carefully lift jars and place in canner rack in pot of softly
boiling water. Add more hot water if needed to cover jars by 1½ - 2 inches.
Once water resumes boiling – begin timing for 45 minutes. When complete,
carefully remove jars and set on a nearby towel. You will hear popping sounds
as the vacuum is created. Do not tighten the bands after the jars have been
processed as this could break the seal. Cool the jars for 24 hours. When cool,
one can remove the screw bands. They are not necessary once the lids are sealed
and may rust and distort storage, ruining the seal. Check each seal by pressing
on the center of the lid. Sealed lids should be slightly concave in the center.
If the center pops down when you press it and stays that way the seal is
probably fine. If it pops back up after it’s pressed, the seal is broken and
the jar should be refrigerated.
Canned tomato sauce or the Umami-rich
Tomato Soup can be canned and stored for 10-12 months. Imagine fresh tomato
sauce or soup from a summer harvest year-round. What could be better!
Larue
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