pioneergirl said:
I should have put up tomatoe sauce, or done SOMETHING with the ooooodles of them that I have!! Does anyone have good recipes for sauce, juice, or anything else? I've done a bunch of salsa, so I'm looking for other ways to do them. Already gonna do whole tomatoes for chili, stew, etc.
Here are three recipes I like...
Tomato Jam (good with meats)
6 large tomatoes (about 4 pounds), cored and quartered
1/3 cup sugar
1/3 cup grated onion
3 minced garlic cloves
2 jalapeno peppers, minced (optional)
cup chopped fresh parsley or cilantro
3 Tb fresh lime or lemon juice
tsp salt
Bring to a boil and continue cooking and stirring until thickened. Put into sterilized jars ready for canning. Process in water bath for 15 to 20 minutes.
Basil-Garlic Tomato Sauce
Makes about 7 (16 oz) pints
You will need:
20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
Bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) Combine tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) Add 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Herbed Tomato Juice
Makes about 6 (32 oz) quarts or 12 (16 oz) pints
You will need:
25 lb ripe tomatoes (about 75 medium)
Bottled lemon juice or citric acid
Fresh dill, parsley or basil
6 (32 oz) quart glass preserving jars with lids and bands
Directions:
1.) Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Wash tomatoes and drain. Peel, core and cut into small pieces. Simmer tomatoes in a large saucepot until soft. Press tomatoes through a sieve or food mill, discard seeds.
3.) Heat juice 5 minutes at 190F. Do not boil.
4.) Add 2 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot quart jar, 1 Tbsp bottled lemon juice or 1/4 tsp citric acid to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) Process filled jars in a boiling water canner 45 minutes for pint and quart jars, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
