Monday, September 14, 2020

Tomatoes.... How I make sauce and juice....

Every September I look forward to making tomato sauce for the winter....



....I blanch the tomatoes to peel them...


...and I cook them down and then purify with the immersion blender...


...then I add a bay leaf, lots of Italian seasonings, salt, sugar, pepper, oregano, garlic, hot sauce, tomato paste and crushed red pepper and let it simmer for a few hours


...and stir and taste for a few hours...


...and then pour it into jars (removed bay leaf!)!  I store it in the freezer for cold winter nights!!


It is delish!

I even made some spicy tomato juice for Bloody Marys:


The juice is easy to make.  I used 6 large tomatoes:


I blanched the tomatoes to remove the skins...


....and I chopped up a few veggies I had and added some salt, pepper, red pepper flakes, hot sauce and sugar (the sugar cuts the acidity)  It simmered it for an hour.


I used the immersion blender to purify it and then strained the tomatoes, keeping the pulp to add to the sauce I made.  It helps to thicken it!  This made about a quart of juice.


The juice is perfect for breakfast....


But even better for Bloody Marys!!




5 comments:

  1. I love making my own marinara and I usually store mine in the freezer, too! Your Bloody Marys do look delightful (:

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  2. OMG your sauce looks positively delish, Patti. What a great idea to save some juice for bloodies! Enjoy your week.

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  3. My sister and law would love to be your friend. She loves Bloody Marys!

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  4. That looks absolutely delicious, Patti. You did a great job on it! No canning here this week. Hope you have a really good week. xo Diana

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  5. I make a pretty good sauce but I think I'll have to try yours because it sounds absolutely fabulous! Mine goes in flat freezer bags. The jars are a great idea. Isn't it wonderful, the smell of the tomato sauce cooking? It's divine! The juice looks terrific too.

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