For a while now I've been meaning to make spaghetti sauce. Since I've been on a roll with plum tomatoes from the farm share, I thought this week I could try this recipe for spaghetti sauce and make a few jars. Yesterday I picked about 13 pounds of plum tomatoes and today, while waiting to get my chimney swept, I started a half batch. It took roughly four hours to cook to the right consistency and then a while to get it all canned (mainly because I had to take the youngerchild back to school for a club meeting which is a 40 minute round-trip so I had to wait until I got back to actually boil the water in the canner).
Ultimately I ended up with a little more than four quarts of sauce. I quite like it, I do think the soy sauce and Worcestershire sauce add depth and a little punch to the flavor. Plus, I used a bunch of onions and peppers from the share so that helped make a dent in the huge piles of vegetables I've accumulated over the past few weeks.
The other thing I did today was make a compound butter with duck fat. To properly experience this glorious creation we made corn bread for dinner and it was, indeed, lovely.
Ultimately I ended up with a little more than four quarts of sauce. I quite like it, I do think the soy sauce and Worcestershire sauce add depth and a little punch to the flavor. Plus, I used a bunch of onions and peppers from the share so that helped make a dent in the huge piles of vegetables I've accumulated over the past few weeks.
The other thing I did today was make a compound butter with duck fat. To properly experience this glorious creation we made corn bread for dinner and it was, indeed, lovely.
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