Spaghetti sauce/marinara sauce – Made about 4-5 pints with this recipe, but it always seems to vary. Good for just about anything: pasta, pizza, dipping sauce 🙂
- 10 lbs. tomatoes, cored, blanched, and skinned
- 4 T. olive oil
- 3 cloves garlic, minced
- 2 T. grated onion, or finely minced
- 1/2 tsp. red pepper
- 1/4 c. red wine vinegar
- 1 6-oz can tomato paste
- 1 tsp. dried oregano leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried marjoram leaves
- 1/4 c. chopped fresh basil (or 1 T. dried)
- 1/4 c. chopped fresh parsley (or 1 T. dried)
- 1 tsp. sugar (may need to adjust depending on tomatoes)
- 2 tsp. salt
- 1/2 tsp. black pepper
- First off, I like to squeeze out most of the seeds and juice by hand before blending the tomatoes. If you’re using plum or roma tomatoes, you probably can skip this step.
- Next heat oil over medium-high heat. Add the garlic, onion, and red pepper flakes and cook about a minute making sure not to burn the garlic. Add in the blended tomatoes, which you’ll need to do in multiple batches in the blender.
- Then add the vinegar, tomato paste, and all seasonings. Bring to a boil, lower heat, and simmer uncovered for an hour or until mixture is desired consistency.
- To can the sauce: Be sure you’ve sterilized your jars and lids (I like to do my jars in the dishwasher while I’m preparing the sauce.) It’s a good idea to add lemon juice to each jar before filling to make sure your sauce doesn’t go bad in storage (might add some extra sugar to compensate.) Ladle into sterilized jars, leaving 1/2 inch headspace. Process in a water bath for 20 minutes.
*adapted from http://www.theyummylife.com/marinara_sauce
Green Tomato Relish – Made about 5 4-ounce jars
- 4 c. green tomatoes, chopped
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1.5 T. salt
- 1 1/4 c. cider vinegar
- 1 1/2 c. sugar
- 1 1/2 tsp. celery seed
- 3/4 tsp. allspice
- 2 tsp. dry mustard
- 1/2 tsp. turmeric
- 1/2 tsp. ground ginger
- Place tomatoes, peppers, and onions in a bowl and sprinkle salt over. Let sit 2-3 hours. Drain well.
- Combine vinegar, sugar, and spices in a pot and simmer 10-15 minutes.
- Add vegetables and simmer 10-15 minutes longer.
- Bring to a boil and pack into hot jars leaving 1/4 inch headspace.
- Process in water bath for 10 minutes.