Dinner’s Covered……

 

Without question tomatoes are what are thriving in our garden! We have been blessed with an abundance and while I read on garden posts for our area, other’s plants are starting to fail with the insane heat, our tomatoes keep producing. And Im NOT complaining! I have to admit, I truly believe the tips and tricks we have used with them are helping! In previous posts I have outlined some from the diet coke bottles to epsom salts in the ground and sprayed on their leaves. I also had a good friend bring over a giant garbage bag full of coffee grounds (check with your local Starbucks, many of them will save their grounds from their morning rush for gardeners) which I added to the garden soil everywhere for an extra boost just as the heat was amping up. So I am going to keep spraying my leaves and add another round of coffee grounds here in a couple weeks.

We are not eat tomato people except on burgers and sandwiches. The majority of our harvests are going to red sauce and canned diced tomatoes. With our first ever garden as a family several years ago, I started my red sauce recipe. As well as the tradition of having friends over to make it! I love a kitchen full of friends working away making yummies. It reminds me of growing up; in the late summer at Gram’s house, my mom and cousins and I would go to her house to put up the harvest. We would sit under this big tree in her backyard and shuck corn and snip peas. She had this old wash basin we would bring out to wash it all(I wish I could find one!!) The corn would be freezer bagged and the beans, pears, peaches and more canned. It was a family adventure and tradition to gather. It is something very special to me to be able to continue the tradition in my own way, teaching friends how to freeze and can their harvest (or tomatoes bought at the store, whatever works.)

This year, I had three friends over to learn to make red sauce and can diced tomatoes. Two had no experience with this and it was so fun to see the excitement they had of knowing a new skill! Yes, you can go to the store and buy spaghetti sauce or canned tomatoes, but I will keep fighting the fight for self sufficiency. Not only does it taste better home made, but there is honest to goodness excitement in knowing you did something from beginning to end! Its like when a kid learns to tie their shoe,  or like our house right now, hula hoop. Its in our nature to want to do for ourselves and I cant tell you enough how much our bodies craze to work and to be in dirt. Funny I know, but its true. Throw on your garden gloves, and go out in your yard for a bit, your mood will improve guaranteed!

Ok, back to the story, So three of us were working at my peninsula, cutting tomatoes and onions

and another friend, a very industrious friend at that, literally set up her own mini kitchen inbetween my living and kitchen areas, turning her clothes baskets that had brought her supplies, over and topping with her cutting boards and bowls. Shes awesome.

And so we worked, cutting, blending, laughing and sharing stories. The same scene from a hundred years ago just present day (which is what I love, I joke that my whole purpose is to make old school new cool, and yes I am so THAT corny.) I have to tell you that the coolest idea came out of this sesh. I cant’t tell all the details yet, but it was a conversation about how much canning can change the lives of others. More to come I promise, I promise!

And now could I not share the recipes!!

This is my red sauce recipe that I use interchangeably for pizza and spaghetti sauce. Take liberties with it, add more salt, seasonings, as you like. I always do!! One tip…..if youre making this recipe large scale (again like I always do) if your sauce is looking too pink or too thing, add more tomato paste. And I do buy my tomato paste. One of my friends on this day, was ambitious and made her own and swore she wouldn’t do it again, it was worth the 48 cents per can to her, and I happen to agree, but yes, you can make tomato paste from scratch if you so choose.

Tasty-o Red Sauce

2 lbs chopped tomatos (you can leave the skin on)

2 Tbsp butter

1 Tbsp minced garlic

1 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp crushed red pepper flakes (optional)

1/2 tsp salt

3 tsp basil

1 diced medium onion

6 oz can of tomato paste

1 tsp sugar

Chop tomatoes and lightly blend (blend more for smoother finish or less for chunkier) then set aside. Combine butter, spices, garlilc and onion in a large pot, cook til fragrant. Add tomatoes and sugar and cook for 1-2 minutes then add the paste. Simmer for 30-45 minutes. This is a freezer sauce recipe it has not been calculated for canning.

As for the diced tomatoes. I usually will do this when I have a bunch and don’t want to spend the time to make sauce. I use diced tomatoes a lot for recipes including chili. It is straight forward and easy!

Canned Diced Tomatoes:

dice your tomatos

use your canning funnel to put them in your jars

Now to make it so you can can these, you MUST add salt AND lemon juice to tip the acidity levels to the appropriate amount for a water bath can. Yes, you can water bat tomatoes since they are technically a fruit, you just have to add these two ingredients!

For pint jars PER jar add 1/2 tsp salt and 1 Tbsp lemon juice

For quart jars PER jar add 1 tsp salt and 2 Tbsp lemon juice

I just pour these on top of the tomatoes

Make sure to leave an inch of head room at the top of your jars

Wipe your rims with a clean cloth

Place your flat lids in a sauce pan of water and bring to a boil for 1-2 minutes; take them out an placce immediately on your jars andd seal with the ring.

Place your jars in your water bath canner and add water til the water is an inch/half inch below the top of the cans. Bring water to a boil then reduce heat so the bubbles are small and steady. Boil for 45 minutes. Then remove the jars with your jar clamps and place on a towel with a few inches between each jar for the air to circulate. And wait for that ever so thrilling “pop” that you know means you did it!!! (Remember you don’t have to hear a pop for it to seal, just don’t push the tops down til the jars are cool, then you can test the seal by pushing down on the top, a properly sealed jar will not let you push it down.)

Last thing to know is a pint is the same as a 15 oz can in your recipes for diced tomatoes.

So you can always do this by yourself, but every once in awhile, grab some friends, make some sauce, make some noodles too, have some fresh dinner and enjoy!!!