Roasted Tomatoes
Tomato Soup
Salsa
Stewed/Canned Tomatoes
My Favorite Tomato Sandwich
Tomato Pie
Curried Green Tomato Sauce
Bruschetta
Fresh Summer Salsa
Savory Tomato Bread Pudding
Monday, August 8, 2011
Tomato Love
This past weekend I made the first of (hopefully) five batches of our favorite tomato sauce. I can't say enough about this sauce. It's extremely versatile (we eat it over pasta, on pizza, etc.) and is packed full of vegetables that our children can't see (carrots, peppers, onions, garlic). It's also a thick sauce that doesn't require hours of baking or boiling down. Oh. Did I mention that you don't even need to remove the tomato skins? It's true. And you'd never know they're in there. I know. I know. Folks tend to be pretty loyal to their sauce. But! If you're ready to try something a little easier, a little different, packed full of veggie goodness and fresh garden flavor, go on and give it a try.
Need some other ideas of what you can do with your tomatoes this year? Let me offer a little help.
Roasted Tomatoes
Tomato Soup
Salsa
Stewed/Canned Tomatoes
My Favorite Tomato Sandwich
Tomato Pie
Curried Green Tomato Sauce
Bruschetta
Fresh Summer Salsa
Savory Tomato Bread Pudding
Roasted Tomatoes
Tomato Soup
Salsa
Stewed/Canned Tomatoes
My Favorite Tomato Sandwich
Tomato Pie
Curried Green Tomato Sauce
Bruschetta
Fresh Summer Salsa
Savory Tomato Bread Pudding
I'm glad for these suggestions. Last year I canned tomatoes for the first time, and I just did plain old 'diced' tomatoes. That was a lot of peeling. This looks like less work, since a lot of times those diced tomatoes ended up as sauce anyway. :)
ReplyDeleteI have Simply In Season, but I'd never noticed this recipe in there before!
Love that cook book.
Sounds like a wondeful sauce, we never remove our skins or seeds either.:)
ReplyDeleteMy farmboy makes a great barbeque sauce - my garden farmgirl does sundried tomatoes - I make spaghetti/pizza sauce.
ReplyDeleteWish you could send some of those beautiful tomatoes here- our drought finally got my tomatoes; I miss them something awful.
Keep up the good work!
yes,yes,yes!
ReplyDeleteI'm looking forward to checking out your links on what to do with all these tomatoes besides just canning them!!!
thanks for the sauce recipe. I'm completely in need of a good one:)
Amanda
I should know better than to visit your blog when it's about food and not even lunch time. My mouth is always watering and I'm leaving after bookmarking the post for the best recipes!
ReplyDeleteJust this morning I was thinking of doing a tomato link list! It must be August!
ReplyDeleteYou don't have to remove the skins,hey,this recipe is for me. I just don't have a lot of time to do everything. I made stuffed green peppers today. The ones I got from the farmers market.I can't wait until MN corn is ready . There was one lady at the farmers market wanted $7.00 for 1 dozen ears. She must think me stupid!
ReplyDeleteWhat perfect timing you had with this post. I will be working on my tomatoes this week most likely. And, I needed some salsa, sauce, etc. ideas. Thanks! P.S. - I love that you have a recipe where you don't remove the skins. I almost never remove my skins.
ReplyDeleteThis recipe looks great. I have a question though because I am new to canning. I thought I read somewhere that you had to process mixed ingredient sauces, etc according to the lowest acid ingredients. Seeing that this has carrots and onions do you have any concerns over processing time? Or is Simply in Season a trusted book of yours. Sorry to sound skeptical I really want to try this recipe I just want to be as safe as possible.
ReplyDeleteI just love how God works!! I was just getting ready to tackle the tomatoes that we just picked out of our garden and was searching the internet for some new ideas. I thought OH I FORGOT TO CHECK OUT YOUR BLOG today! I am going to see if she has any past posts about tomatoes....
ReplyDeleteRobert and Courtney,
ReplyDeleteDue to the added non-acidic vegetables, the recipe does call for adding vinegar to each jar just before processing (the amount depends on the size of the jar). Between this and the trustworthy-ness of the cookbook AND the fact that I have canned this recipe for several years now (in large quantities), I can recommend it without fear. Your question is a good one, so don't be sorry for sounding skeptical:-)!
I just tried this recipe for the first time. I had seen it on your blog before and had wanted to try it, and today I found myself with just enough romas for a batch. It is delicious. At my house we prefer a slightly smoother sauce, so I did puree it a little in the food processor, but otherwise followed your instructions. Great sauce with less effort and many more veggies. Thanks.
ReplyDelete