The weather is changing…Want to make some easy Spaghetti Sauce? Try Recipe #39. This is the working woman’s recipe or the too-busy-to-can mom…does not require 11 hours to cook down but only an evening…The secret?–canned tomato paste.
Tomatoes: Celebrity or Paste (Tiren or Granadero)–$1/#…20# boxes.
Onions, peppers, and herbs (Parsley, Basil, Oregano, Thyme)—
$40 (includes tomatoes, onions, peppers, and herbs for one batch sauce and 10# tomatoes to eat or can)
$60 (includes more onions, peppers, and herbs to make 2 batches of spaghetti sauce)
(Recipe #39 uses 10# tomatoes–roughly 5 qts…so, 20# gets you 10 qts)
Order now for pick up Thursday afternoon–email craftterri@rtconnect.net or text 431-1219. Just in time for the weekend–think warm kitchen, cool autumn evening–We are into October!
From Recipe #39 on the web: “-Want to use Paste Tomatoes instead of regular tomatoes?
Some paste tomatoes will pop their skins in boiling water easy enough, but others are so thick-skinned that you end up taking off the meat with the skin and it is hardly worth the effort.
Most recipes advise cutting the tomatoes into chunks and cooking them until they ‘release’ their liquid, and then running them through a food mill to remove the skins. My experience is you get the seeds and liquid but not all the meat.
I bake my paste tomatoes in the oven. Cut the tomatoes in half length-wise and lay them skin side up on a cookie sheet. Bake at 350 degrees for 15-20 minutes…or longer depending on size and ripeness of the tomato. When you let them cool on the countertop, the skins will begin to wrinkle and lift off easily. Let them cool!–don’t burn your fingers–
My paste tomato sauce was definitely thicker and chunkier. I used a hand blender to smooth it a little more, and only one can of tomato paste. I didnot add sugar, but we don’t like it too sweet. The paste tomatoes I used were Tiren, a type of San Marazana variety. They seemed to hold their shape and make a chunky sauce. I think had I used the Granadero salad paste tomatoes they would have cooked down more and been smoother.”
The Farmer’s Wife
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