pizza/marinara sauce recipe??

[Dixiedoodle]

Would you all share your canning recipes for pizza/marinara sauce ? I always have tons of tomatoes (a friend calls me the crazy tomato lady lol ).. I can't seem to find a recipe for tried and true marinara sauce--for canning...Thanks.. Dixie

 

[me&thegals]

Here are a couple recipes that came from this thread:

http://www.sufficientself.com/forum/viewtopic.php?id=1507

I, too, am on the eternal quest for the perfect sauce. I like the Garden Lady one the best so far.

The Tomato Ladys Garden Marinara Sauce
A colander heaping full of heirloom tomatoes (assorted varieties make the best sauce)
2 tbsp extra virgin olive oil
4 cloves garlic
2 handfuls fresh mixed basil, parsley, oregano and marjoram, chopped
2 tsp kosher salt
Several grinds of fresh pepper

Peel and seed the tomatoes. (For easy peeling, cut an X in the bottom of the tomatoes, then boil them briefly the skins should slide right off.) In a saut pan, heat the olive oil over medium heat, then add the garlic. When the cloves turn a honey brown, remove and discard. Put half of the tomatoes in a food processor and pulse to make small chunks. Add to the oil. Pulse the remaining tomatoes with half the herbs. Add to the pan with salt and pepper. Simmer to the desired consistency, 30 to 40 minutes depending on the tomatoes water content. Turn off the heat and stir in the remaining herbs. Enjoy. The sauce can be frozen for future use. Serves 8 to 10.

Quick Tomato Saucefrom The Everything Vegetarian Cookbook
Time:20 minutes
Makes 1 quart

2 Tbs olive oil
1 medium onion, chopped
2 Tbs chopped garlic (about 5 cloves)
1 tsp dried oregano (optional)
1 Tbs tomato paste
1 tsp sugar
1 28 oz can crushed tomatoes (the book recommends an organic domestic brand for the freshest taste)
1 14 oz can diced tomatoes in puree
salt and freshly ground black pepper


Heat the oil in a medium sauce pan for 1 minute over medium heat. Add onions, garlic, and oregano if using; cook 5 minutes, until onions are translucent. Stir in tomato paste and sugar; cook, stirring, 5 minutes more. Add crushed tomatoes, diced tomatoes, salt, and pepper. Simmer 10 minutes.

I use this as my starting point and add whatever I'm in the mood for that night. I frequently double the recipe and freeze half.

 

[freemotion]

For my home canned pizza sauce, I make a marinara and use more herbs in it, oregano and basil and garlic, mainly. We like a stronger sauce on our pizza. It also works better if it is quite a bit thicker, so either cook it down a bit more, or add a couple of cans of paste to thicken it up.

Those recipes look great, have copy/pasted to my files already! Here's hopin' for a great tomato harvest this summer!

 

[freemotion]

Do you know why the Tomato Lady recipe has you discard the garlic? Have you done this?

(Gasp!)

 

[FarmerDenise]

I don't peel the tomatoes any more. Especially if I am going to blend the tomatoes up anyway. Today I opened a jar of my "plain chopped tomatoes" to use in a tomato sauce recipe. Boy did it smell good and nobody noticed the tiny bits of skin.
Those recipes do look great. Will have to make some of that this summer.

 

[me&thegals]

Do you know why the Tomato Lady recipe has you discard the garlic? Have you done this?

(Gasp!)

Egad! Defintely not!!! Whenever something calls for garlic, I quadruple it I forgot to reread the recipe notes, or I would have remembered to note that. Thanks!

 

[freemotion]

I don't peel the tomatoes any more. Especially if I am going to blend the tomatoes up anyway. Today I opened a jar of my "plain chopped tomatoes" to use in a tomato sauce recipe. Boy did it smell good and nobody noticed the tiny bits of skin.
Those recipes do look great. Will have to make some of that this summer.

What do you mean? I have to admit I only made sauce from my own tomatoes one time and, well, it was SOOOO much work. I think I must've made it more work then necessary because if it really is that much work (and I'm not afraid of work, remember, I'm the one who makes and cans my own catfood!) then nobody would do it!

Do you take the whole tomatoes and run them through the blender? And proceed as normal? Say yes, oh-please-say-yes!!!!

 

[me&thegals]

I don't remove the skins, either. Tried it with salsa this year with skins on, and it's great, plus way less work.

 

[freemotion]

I don't remove the skins, either. Tried it with salsa this year with skins on, and it's great, plus way less work.

And does this mean you ran 'em through the blender, whole?

I SOOO want to do this, tell me it is how you did it......I need some bolstering of my resolve to dramatically expand the tomato section of my little garden. Fast processing would do it for me. That is such a busy time of year, nice outside, hate to be chained to the kitchen for days! Boiling, skinning, cooking, canning! When I could just press a button and puree.....yippee!

 

[me&thegals]

ok--here is what i do with 75+ plants (most days they are going to CSA customers, but on the weekends...)

I chop whole and raw, put in freezer containers and freeze. Skins on. Perfect for chili.

I chop whole and raw, put in canning jars with some salt and lemon juice and can.

I chop whole and raw, mix in salsa ingredients and can for salsa.

and... I chop whole and raw, squeeze out seeds and make the marinara sauce. So, sorry--I guess I forgot 2 changes! I KEEP the garlic and I do NOT skin the tomatoes Then, cook it down. The skins when cooked curl up into tiny little "skin rolls", but it sure doesn't bug me or anyone else.

OTOH, I do so much cooking that I've gotten lazy about some of it. Actually, I prefer to think of it as more healthy! I make "smashed potatoes" with the skins on rather than peeling and making mashed potatoes. They're super nummy and have way more nutrients. Of course, I would only recommend any of this with organic produce.

Have a blast, freemotion, with all that extra time you will have next summer! My next move is going to be canning ketchup next year. The organic stuff I have bought is SO delicious!

BTW, when I made tomato soup this year, I DID puree that in a blender and then strain it. Other than that, skins all the way.