I'm looking for a recipe for spaghetti sauce made with fresh tomatoes and how to can them.?

Answer 1

The best tomatoes for sauce are Roma, Italian style.
But any kind will work;-} you want only the pulp or meat.
So first boil a pot of water, drop tomatoes in carefully,
one or two at a time, the skin should split.
Remove with slotted spoon & cool, then peel off skins.
Place in a heavy sieve & mash with a wooden spoon.
Catch the pulp in a bowl, discard the seeds.
Stop when you have enough (3 cups) for a batch of sauce.

Heat 2 tbsp of oil in a large saucepan on medium heat.
Add 1/2 cup chopped onion, & chopped green pepper,
1 minced clove of garlic (or more if desried).
Cook 5 minutes until onion just softens.
Add 2 cups sliced mushrooms if desired, another 5 minutes.
Add tomato pulp, 1/2 tsp sugar, dried basil, oregano, pepper.
Turn heat down, simmer uncovered 15 minutes,
stir occasionally until thickened. Remove from heat & cover.
Taste-test, add 1 tbsp vinegar if too sweet.

Answer 2

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Answer 3

I use the recipe on the back of "Mrs. Wages" spaghetti sauce canning packett. It is DELICIOUS and very easy.

The first thing you do is put your tomatoes in boiling water for 30 seconds, and then immediately immerse them in a sink full of ice water. This will make it very easy to remove the skins. At the same time, you can core the tomoto (I love the Pampered Chef corer) and chop it if you like.

Then follow the rest of the recipe. It is sooo good.

Answer 4

You don't want to can spaghetti sauce if it has meat in it, ok? The temps acheived by home cooks for canning is not enough to can meat.

Mark Strausman’s Tomato Sauce
--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

--Matha Stewart show (pre-jail)

Answer 5

If you're using plum or Roma tomatoes, cut them in half and take out the stem and white part in the center. Then blanche them (place in boiling water for 1 - 2 minutes then submerge them in ice water), peel and you're good to go.

The only problem is, tomatoes are acid'y. It's best to let the sauce sit for a day before you eat it, so it can mellow.

Answer 6

I have a great sauce recipe but I'ts boxed up ready to get moved out of town... It's what my mom and I used for quite a few years to make our own sauce.

Answer 7

Throw the tomatoes in a pot and boil them for ten hours.

Answer 8

try to look on foodnetwork.com... or emeril.com.... one of them should have directions on how to can tomatoes... and make homemade spaghetti sauce... its worth a try...

Answer 9

just squash the tomatoes

Answer 10

you can find a ton of recipes on allrecipes.com