Friday, September 9, 2016

Something Different

At the farm yesterday we could take "as much as we wanted" of the regular or plum tomatoes on the vine. I decided to try my hand at making spaghetti sauce and so picked every ripe plum tomato (Roma) that I could find. I brought home 22. Sorry to those of you who were looking for some!

Tonight after dinner I peeled and seeded them, then made the Italian-Style Tomato Sauce recipe in the Ball Complete Book of Home Preserving (page 365). I made 1.5 times the recipe as I had more tomatoes than the recipe called for, but ended up only getting a little bit more than the expected yield from the original recipe. Currently they are in the canner for 35 minutes and then when that is done I will go to bed. While I don't think this is exactly what I planned when I wanted to make "spaghetti sauce," it'll do nicely as a base for a quick cacciatore or meat sauce.

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