If you’ve been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here’s everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer!), from picking the right tomatoes to packing the sauce into jars.
Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It’s go time
Making tomato sauce isn’t hard, but it’s definitely labor-intensive. Even the relatively small amount that we’re making here — just enough for a few special mid-winter meals — will take you a solid afternoon of work from start to finish. If you want to make a larger batch, give yourself more time for the project and think about recruiting some extra hands to help.
If you’ve never made tomato sauce from fresh tomatoes before, this is a good place to start. The amount isn’t overwhelming, but you’ll make enough to justify the afternoon. It’s also a small enough amount that you can freeze the whole batch if you don’t feel like canning it.
Bottom line: Grab yourself some tomatoes and make yourself some tomato sauce this weekend. You won’t regret it.
bon appetit
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