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.

6 comments:

Wings said...

Hope you enjoy it, Doc!

Mommy Lisa said...

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.

:)

Barbara Bruederlin said...

Those are going to taste so good in the dark days of winter!

Barbara said...

And you're selling them for how much?? :)

Elizabeth said...

I am in awe of your domestic godliness!

Lisa said...

You've been a busy monkey, I see.