tomato heaven

So, between our garden tomatoes and the fantastic deal on canning tomatoes at the local farm market, we had a lot of them to can. I decided to make one batch of spaghetti sauce, because I made some a couple of summers ago and it was fantastic. It’s a ton of work for a small amount of product, but I think it’s worth it. Mary agreed to help.

We got our tomatoes ready for peeling and coring, then Mary helped me by handing them to me so that I could drop them in the boiling water and then into the ice water. She was fascinated.

We got everything into the pot…then we waited. For a long time. Our house got very steamy. And the stove got very dirty from spattered tomato sauce.

Mary volunteered to taste it for me.

 

 

Here’s the recipe I used, in case you’re curious–it’s a combination of a bunch of different recipes. It’s very meat-heavy, though. If you like it more tomatoey, I’d cut the meat in half.

Spaghetti Sauce

1/4 cup chopped bacon.

4-5 onions, chopped.

2 pounds ground beef.

5 cloves garlic.

8 pounds peeled, cored, chopped Roma tomatoes. (This is the weight after they’re prepared; it was about 12-13 pounds to buy. I’d probably aim for 9-10 pounds if I were using regular tomatoes, because they’re more juice and less flesh.)

1/2 bottle of wine (I used red).

Leaves from three stems of basil.

Cook the bacon and onions until the onions start to soften. Add the beef and garlic and cook until browned. Drain off any grease. Add the tomatoes, wine, and basil. Cook until sauce reduces to about 1/3 its original volume (usually a couple of hours). This freezes well.

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One response to this post.

  1. Posted by Grandma Cal on August 18, 2011 at 12:54 am

    Sounds Yummy!! Maybe we can try some next time we come to town:)

    Reply

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