I like to keep things simple when it comes to my ingredients. I also don’t like to suffer making the ingredients. The summer before last I, in the August heat, canned. Never again. So this past summer I froze a ton of food to can when it is as cold as the North Pole. A much better way to go.
In the past I’ve made tomato sauce that had other ingredients like peppers, onions, etc. But we’ve branched out with various types of food that asks for tomato sauce but not the flavour profile of Italian cooking. So this time it is just garden fresh tomato. That’s it.
We grew a lot of Roma, Amish Paste, and yellow tomatoes. We also had leftover seeds for one other that I can’t remember what it was but it was a heirloom one. Take a large cooking pot and turn the heat on to medium and start tossing in the tomatoes. I filled it to the top.
It will reduce down as the tomatoes heat up. I gradually added the tomatoes as space allowed. I know a lot of people like to quickly boil the tomatoes then peel them. That is a lot of work. I tried that and I had a lovely mess on my hands. Back to keeping it simple!
Let it simmer to reduce for a couple of hours. I didn’t reduce too much this time round as I found previously if it is too thick you need to add other fluids then reduce down according to the recipe. I would rather have the tomato flavour at it’s finest for the recipes. So far it’s proved to be a good choice as in this recipe for Tomato Ginger Chicken.
To finish we used an immersion blender to make everything was well blended. I sterilized the jars and canned the sauce. Process the jars for about 5 minutes in boiling water.
The sauce had a lovely garden fresh flavour that lends well to many recipes. And because it is just one ingredient it is very easy to make.