I made tomato sauce from fresh locally grown Roma tomatoes again the other day. I worked up the entire box and I ended up with 15 pints and nearly one quart of sauce. I kept it simple this batch, it's just Romas, roasted red pepper, salt, and black pepper, with a tablespoon of lemon juice in each jar to boost acidity levels and to aid in preservation.
Wednesday, September 29, 2010
Last batch, I swear
I made tomato sauce from fresh locally grown Roma tomatoes again the other day. I worked up the entire box and I ended up with 15 pints and nearly one quart of sauce. I kept it simple this batch, it's just Romas, roasted red pepper, salt, and black pepper, with a tablespoon of lemon juice in each jar to boost acidity levels and to aid in preservation.
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6 comments:
Hope you enjoy it, Doc!
If I could I would use tomato sauce on just about everything.
I poured some with capers and olives - a little balsamic and splash of olive oil over a pork roast and slow cooked it last saturday.
:)
Those are going to taste so good in the dark days of winter!
And you're selling them for how much?? :)
I am in awe of your domestic godliness!
You've been a busy monkey, I see.
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