|Tomatoes ready to peeled.|
So, suffice it to say, we've had a number of tomatoes, and a need to make sure they don't just rot on our counter. So far this summer, my mom and I have processed over 120 pounds of tomatoes. And that's not including the ones we've used fresh. I've made tapatio sauce (as you've seen-- the second time I did it I upped the peppers and it was spicier, which I think is better), canned tomatoes, and spaghetti sauce-- which is the theme of this blog post.
Homemade canned spaghetti sauce is amazing. Working with the spices and fresh ingredients gives me a place to experiment and be creative. And it also makes you feel like a domestic pro to complete the process. Of course after you've completed it, you will crash in front of the TV with a glass of wine and a bagful of candy corn. But what makes that so different from any other night? And this way you'll have spaghetti sauce in the end. So everybody wins!
20-25 pounds fresh tomatoes
3 cloves garlic
1-2 bell peppers (use what you've got in the garden if you have them)
fresh basil (I don't measure this, just put as much in as you want-- around 1/4 cup)
2-3 bay leaves
2 tsp salt
1/2 tsp black pepper
1/4 cup red wine
1/4 lemon juice
To start core and score the tomatoes and peel them like I showed you here (http://amigascucina.blogspot.com/2012/08/tapatio-sauce.html). This process takes the most time, but you need to do it, the peels become bitter over time and the sauce will not be great if you leave them on.
|After they look like this. So pretty right?|
|We had so many tomatoes we ended up with 3 pots full of sauce on the stove.|
So after your satisfied with your sauce now you get to start the canning process. Fill the canning jars (I suggest using quart jars, but I feed a family of 6) within a 1/4 in of the top. Seat the lid and hand tighten the ring around the top.
|So close to the end...|
And voila! You have your very own homemade spaghetti sauce canned and ready to go!