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The Times
  • It's easy to make sauce from tomato harvest

  • You’re now wondering why you planted so many tomatoes. Most of us gardeners have such luxury. If only we could transfer that fresh taste into winter.

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  • You’re now wondering why you planted so many tomatoes. Most of us gardeners have such luxury. If only we could transfer that fresh taste into winter.
    Our tomato sauce does the deed. It consumes lots of tomatoes and keeps them tasting fresh for months via your freezer. The sauce will need added seasonings for a variety of uses.
    OCTOBER TOMATO SAUCE
    3 pounds tomatoes, ripe
    3 celery ribs, chopped
    1 large onion, chopped
    2 cloves garlic, minced
    Salt and ground pepper to taste
    Pinch of sugar
    Wash and cut tomatoes into quarters. Simmer them with rest of ingredients covered for 10 minutes. Uncover and cook for an hour, stirring occasionally.
    Pass all through a food mill or sieve to remove skins and seeds. Use freezer bags or containers.
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