The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of 8lbs of tomatoes.
*If you are not comfortable canning this, you could always freeze it.
Makes 4+ pints
8 lbs. ripe Roma (plum) tomatoes
1-1/3 cups onions, finely minced
2/3 cup finely minced celery
3 cloves garlic finely minced
1-1/3 cups finely minced carrots
2/3 cup olive oil
1-1/4 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
Salt to taste
- Prepare 4 glass pint canning jars, lids and bands
- To peel tomatoes, drop tomatoes into boiling water, a few at a time
- Let the water return to a boil, then remove the tomatoes and drain. Peel and chop
- In a large pot, cook the onion, garlic, celery, and carrots in the olive oil, covered over medium-low heat for about 15 minutes, stirring a few times
- Uncover and stir over heat for 5-10 minutes longer, or until the vegetables are very soft and a little gold
- Add the tomatoes, sugar, and pepper and simmer gently, covered for 15 minutes
- Puree the sauce through the medium disc of food mill. You could used a food processor and run through a fine colander
- Return to pot, add basil and oregano, cook at a simmer until desired consistency is reached, about 20-40 minutes, stirring often
- Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill
- Ladle hot sauce into prepared hot jars leaving 1/2 inch headspace
- Remove air bubbles, Wipe rims, center hot lid on jar. Apply band and adjust until finger tight
- Process jars in a boiling water canner for 35 minutes, adjusting for altitude
- Remove jars and cool. Use in the dead of winter, think of the warmer months, and smile!
Until next time, Eat Well & Keep Digging!