Something I really wanted to do this summer, but never quite managed to get around to, was can some tomato sauce. Although I have no photos of neatly preserved sauce to share with you, I will share the recipes I've collected for this purpose. Maybe next year.
Heidi Swanson's 5-minute Tomato Sauce (eat-me-now sauce)
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes (or 4-5 medium fresh tomatoes - db)
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.
Martha Stewart's Simple Tomato Sauce (freezer sauce)
makes about 4 cups
6 Tbsp extra-vergin olive oil
1 Tbsp minced garlic
3 pounds ripe plum tomatoes or a mixture of plum and other firm varieties (about 8 cups)
Heat oil in a large pot over medium -high heat. Add garlic and cook 20 seconds (don't let it brown). Stir in tomatoes and 2 tsp salt. Raise heat and bring to a boil. Reduce heat and simmer vigroously, stirring frequently, until saunce has reduced and thickened slightly, 15-20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill (I suppose a food processor would also work, if you aren't Martha and don't have a food mill handy - db). Season with salt if desired. Let cool. Saunce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Barbara Kingsolver's Family Secret Tomato Sauce (canning sauce)
from Animal, Vegetable, Miracle, also available online
makes 6-7 quarts
Note: if you are canning, stick close to the recipe to retain the proper PH balance for canning safety. If you are planning to freeze this sauce, you can adjust the recipe by adding peppers, fresh herbs or garlic, mushrooms, meat or other ingredients.
10 quarts tomato puree (about 30 lbs. tomatoes)
4 large onions, chopped
1 cup dried basil
1/2 c. honey
4 Tbsp dried oregano
3 Tbsp salt
2 Tbsp ground lemon peel
2 Tbsp thyme
2 Tbsp garlic powder (or more, to taste) - don't use fresh garlic if canning
2 Tbsp dried parsley
2 tsp pepper
2 tsp cinnamon
1/2 tsp nutmeg
Soften onions in a heavy 3-gallon kettle - add a small amount of water if necessary but no oil if you are canning (very important). Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for 2-3 hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning. Meanwhile, heat watter in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.
Add 2 Tbsp of lemon juice OR 1/2 tsp citric acid to each quart jar, or half that much to each pint jar. This step insures that the sauce will be safely acidic (this step is not optional!). When the saunce is ready, ladle it into the jars leaving 1/2 inch headroom in each jar. Screw on the lids and put jars into canner and boil for 35 minutes. Remove, cool, check all seals, label and store for winter.