Ingredients: |
Ingredients: half cup onion, chopped (red onions have a stronger and sweeter flavor, while white onions are milder)
A few bunches of fresh basil leaves
10 pounds of tomatoes
8 tablespoons of store bought lemon juice
You will also need a food mill with a fine grater attached, 4 new pint-size jars
|
Directions: |
Directions:Cook down the tomatoes.
1. Thoroughly wash the tomatoes, then cut them in halves or quarters. Be sure to leave out any pieces that look unsavory or off so that you don’t introduce bacteria or mold.
2. On medium heat, toss the tomatoes into the pot, along with the onion and a few pinches of salt. Stir often.
3. The tomatoes are ready for pressing when they’re tender and the mixture is mostly liquid. This will take around 45 minutes. Don’t rush the process!
Put some elbow grease into it.
1. Take a deep breath and turn on your favorite podcast. You’re going to be here for a while. Mount your food mill on top of a larger bowl or pot, and make sure it’s secure.
2. Using a slotted spoon, add a few heaps of the cooked-down tomatoes to your food mill and get to turning. Every so often, scrape the bottom of the food mill’s grater with a spoon. Regularly stop and turn your food mill counterclockwise to lift the mixture off the grater, leaving a hole. Using a fork, press the thicker bits of the mixture between the blade and the grater, and turn.
3. Once that portion has been mashed down, add some more spoonfuls. Repeat until you’ve turned all of the cooked tomatoes. As you near the end, your food mill will be full of chunky bits of tomato skins. You might think you’re done turning, but you’re not! Tag in your quarantine partner if you have to; this is the most crucial part of the sauce-making process. Grating this last bit gives you a thicker, more flavorful sauce. Once the food mill yields little to no more sauce, you’ve finished the hard part. Compost the scraps that remain in your food mill. Cover the sauce and set aside.
Jar up the tomatoey goodness.
1. Sanitize your jars by boiling them for at least 10 minutes. Put the lids in almost boiling water for 10 minutes. Carefully remove them from the pot. You can also do this step while your tomatoes are cooking, if you have the stove space.
2. Keep the jars in the oven on 150 degree heat until you’re ready to fill them. Both your jars and tomato sauce should still be hot at this stage. If your sauce has cooled, reheat so that the sauce is hot.
3. A little bit of lemon juice heightens the acidity of the tomatoes and is an important step in the preserving process. Add a tablespoon into each pint jar.
4. Don’t fill the jar to the top: Leave about a half-inch of space. Seal the lid and wipe down the jars before gently lowering each one into a large pot of boiling water. Allow the jars to boil for 40 minutes.
5. Carefully remove the jar from the pot of water. Each lid should be slightly concave with no flex. Most canning experts agree to remove the ring before storing to avoid rust and any possible bacteria growth under the ring. Store in a cool, dark place.
6. When you’re ready to eat, crack open the jar and reheat the contents in a sauce pan with two tablespoons of extra virgin olive oil for every pint. If the sauce seems too watery, you can add some tomato paste to thicken. Add generous handfuls of washed basil to freshen the sauce. Here’s where you taste test and add more onion, garlic, or any other ingredients you fancy. |
This recipe for Tomato Sauce (How to Make & Can Your Own) is from