Body & Soul1 min ago
Tomato sauce.
I have a heap of tomatoes and I want to make tomato sauce with them. I am after the ketchup type to bottle, not the pizza/spaghetti type sauces. I particularly want something to do this afternoon. Don't fancy venturing out in this damp. grey weather.
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Here's a simple but tasty recipe that we've used for years:
Ingredients:
6 lbs ripe tomatoes (about 12 large tomatoes, but see note)
½ cup brown sugar
¾ cup finely chopped onion
2 cloves garlic, finely chopped
½ cup red wine vinegar
½ cup cider vinegar
½ cup balsamic vinegar
Cayenne pepper, to taste
Prepare:
Preheat oven to 450°F.
Halve the tomatoes, drizzle some olive oil over them and roast them on a baking pan (or two) for 20 minutes or until they're soft and wrinkled looking but not burnt.
Let the tomatoes cool for a few minutes, and then transfer them to a blender or food processor and puree until they're smooth. You'll likely have to work in small batches.
In a heavy-bottomed pot over a medium heat, warm the sugar, keeping it moving with a wooden spoon, for about a minute.
Add the onion and garlic, the pureed roasted tomatoes (and the canned crushed tomatoes, if you're using them). Reduce the heat to medium-low and cook for 10 minutes.
Add the three vinegars and continue to cook for another 20 minutes or until reduced by two-thirds. It should be well thickened by now. Remove from heat and season to taste with the cayenne pepper.
Strain through a mesh strainer lined with cheesecloth and into a sealable plastic container.
Cooling: Fill a large stockpot about halfway with a mixture of half ice, half water, and submerge the container in the ice bath to chill. The idea is for the ice-water level to come most of the way up the outside of the container, but don't let any water into the ketchup.
Stir the ketchup more or less constantly, until it the temperature reaches 70°F on an instant-read thermometer. Then remove the container from the ice bath, cover and transfer to the refrigerator where it will keep for about 10 days.
You can
Ingredients:
6 lbs ripe tomatoes (about 12 large tomatoes, but see note)
½ cup brown sugar
¾ cup finely chopped onion
2 cloves garlic, finely chopped
½ cup red wine vinegar
½ cup cider vinegar
½ cup balsamic vinegar
Cayenne pepper, to taste
Prepare:
Preheat oven to 450°F.
Halve the tomatoes, drizzle some olive oil over them and roast them on a baking pan (or two) for 20 minutes or until they're soft and wrinkled looking but not burnt.
Let the tomatoes cool for a few minutes, and then transfer them to a blender or food processor and puree until they're smooth. You'll likely have to work in small batches.
In a heavy-bottomed pot over a medium heat, warm the sugar, keeping it moving with a wooden spoon, for about a minute.
Add the onion and garlic, the pureed roasted tomatoes (and the canned crushed tomatoes, if you're using them). Reduce the heat to medium-low and cook for 10 minutes.
Add the three vinegars and continue to cook for another 20 minutes or until reduced by two-thirds. It should be well thickened by now. Remove from heat and season to taste with the cayenne pepper.
Strain through a mesh strainer lined with cheesecloth and into a sealable plastic container.
Cooling: Fill a large stockpot about halfway with a mixture of half ice, half water, and submerge the container in the ice bath to chill. The idea is for the ice-water level to come most of the way up the outside of the container, but don't let any water into the ketchup.
Stir the ketchup more or less constantly, until it the temperature reaches 70°F on an instant-read thermometer. Then remove the container from the ice bath, cover and transfer to the refrigerator where it will keep for about 10 days.
You can
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