The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of 8lbs of tomatoes.
*If you are not comfortable canning this, you could always freeze it.
Let's give it a go...
Makes 4+ pints
8 lbs. ripe Roma (plum) tomatoes
1-1/3 cups onions, finely minced
2/3 cup celery, finely minced
3 cloves garlic finely minced
1-1/3 cups carrots finely minced
2/3 cup olive oil
1-1/4 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
Salt to taste
Prepare 4 glass pint canning jars, lids and bands
Peel TomatoesDrop tomatoes into boiling water, a few at a time.
Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
In a large pot, cook the onion, garlic, celery, and carrots in the olive oil, covered over medium-low heat for about 15 minutes, stirring a few times.
Uncover and stir over heat for 5-10 minutes longer, or until the vegetables are very soft and a little gold.
Add the tomatoes, sugar, and pepper and simmer gently, covered for 15 minutes.
Puree the sauce through the medium disc of food mill. You could used a food processor and run through a fine colander
Return to pot, add basil and oregano, cook at a simmer until desired consistency is reached, about 20-40 minutes, stirring often.
Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
Ladle hot sauce into prepared hot jars leaving 1/2 inch headspace.
Remove air bubbles.
Center hot lid on jar. Apply band and adjust until finger tight.
Process jars in a boiling water canner for 35 minutes, adjusting for altitude.
Remove jars and cool. Use in the dead of winter, think of the warmer months, and smile!
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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email: thegastronomicgardener at gmail dot com