Awesome Sauce [repost]

I’ve made some tomato sauces this summer that qualify for the label.  I’m pretty sure I’ve mentioned this one before, and teased the recipe.  It is pretty straightforward to make.  Juice a bunch of tomatoes and start them boiling on the stove top.  Now start adding stuff:  The one I’m making today has a head of garlic in it, roughly minced.  I brought in some fresh herbs from the patio garden, a good wad of basil, several sprigs of rosemary, and the same for thyme.  We started some oregano but it died out early and we make do with store bought dried.  There are two grated carrots in there, and a minced onion.  A few ribs of celery diced finely.  Salt and fresh ground back pepper, a few tablespoons of olive oil.  I bet I’m forgetting something, but this will get you very close.

All that’s left to do is simmer the sauce down until it is thick enough to suit you.  Today I started with about six quarts of juice.  I’m not there yet, but I expect to jar one quart, or less.  This stuff makes great pizza sauce.  On pasta it is, well, awesome.

[Edit:]   Made three pints.

Awesome Sauce

I’ve made some tomato sauces this summer that qualify for the label.  I’m pretty sure I’ve mentioned this one before, and teased the recipe.  It is pretty straightforward to make.  Juice a bunch of tomatoes and start them boiling on the stove top.  Now start adding stuff:  The one I’m making today has a head of garlic in it, roughly minced.  I brought in some fresh herbs from the patio garden, a good wad of basil, several sprigs of rosemary, and the same for thyme.  We started some oregano but it died out early and we make do with store bought dried.  There are two grated carrots in there, and a minced onion.  A few ribs of celery diced finely.  Salt and fresh ground back pepper, a few tablespoons of olive oil.  I bet I’m forgetting something, but this will get you very close.

All that’s left to do is simmer the sauce down until it is thick enough to suit you.  Today I started with about six quarts of juice.  I’m not there yet, but I expect to jar one quart, or less.  This stuff makes great pizza sauce.  On pasta it is, well, awesome.

[Edit:]   Made three pints.

Garden Update

It’s been a while since I wandered through the garden with the camera.  Mrs J gathered a peck of tomatoes early today so there weren’t a lot of red ones left.  The jalapenos seem to be doing well.  We stripped the bushes last time we harvested but there were plenty of flowers coming on.  The banan peppers are doing fair.  Seems as soon as the peppers start getting some color something feasts on them.  The bell peppers are much the same.  Looking forward to freezing more of those.

Mr J brought in a good sized bucket full of romas this morning.  Half of those went into the oven to dry and the other half, along with the big boys, were boiled down to a nice sauce.

Here’s the garden:

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