Been keeping my crock pot busy lately 🙂
During the summer, I wash my excess tomatoes in a vinegar bath. Then I cut the stems and bad spots out of and throw them in the freezer. I used to blanch and skin them before putting them in the freezer, but a few years ago I found out that if you put them in the freezer without skinning them, the skins come right off when they start to thaw. Why should you put all that heat in your house in the summer?
Anyway, during the winter I pull them out and make all sorts of goodies. This winter, I found a crock pot tomato sauce recipe, but since I rarely start with just a plain tomato sauce, I decided I might as well go ahead and add the ingredients to make spaghetti sauce. I’ve also been making ketchup … but that’s another post.
To begin with, I fill the crock pot with tomatoes and let it cook overnight so the volume is about half what I started with.
The next day I add:
one chopped onion
two handfuls of dried sweet peppers
2 tsp salt
2 cap fulls of lemon juice
a tablespoon of minced garlic
2 tbs of dried basil
one tbs dried oregano
and enough tomatoes to fill the crock pot again.
I let this cook overnight again and then puree it with my stick wand.
I hot pack the sauce in pint jars and give them a boiling water bath for 10 minutes.
This makes about 4 pints of sauce I think, but we always have to have spaghetti or pizza or something the day it is finished, so I’m not quite sure 🙂
God Bless You All!