From vine to freezer tomato sauce is my newest way to 'put up' some of the tomatoes that I have been harvesting from our garden.
Let me just start by saying, I have such admiration and respect for my Mom and the generations before her that canned so much produce. It is a lot of work!
Although I have done some canning this year, for this round I did some freezing.
The process starts out the same...
I marked an X on the bottom of the tomato.
Put them in boiling water for a few seconds until the skin started to peel.
Placed the tomatoes in cold water.
Peeled the tomato and cut the top off.
Then I had some fun!
Using my hands, I squished the tomatoes into a large pot.
Brought them to a boil, then simmered for approximately 1 1/2 hours.
I added nothing - no salt, no herbs, nothing.
That's why I'm calling this FROM VINE TO FREEZER TOMATO SAUCE.
...the seasoning will be added when I cook with this sauce, depending on what I am making.
After simmering for about 1 1/2 hours, it was still a bit chunky.
I used an immersion blender to get the consistency that I wanted.
After it cooled down, I ladled the sauce into freezer mason jars.
I look forward to using this sauce for so many things...
Add a bit of cream and some herbs and it will become tomato soup.
Add some garlic and herbs and it will become a marinara sauce.
Add some vegetables, ground beef, salt and pepper and it will become a vegetable soup.
Add some diced tomatoes to this sauce and will become a great addition to casseroles.
'Putting up' food from my garden brings me a sense of satisfaction...
I know what I'm feeding my family and it's a way to enjoy the garden taste even when it's cold and snowy this winter.