We seem to have an abundance of plum tomatoes this year and I’m trying to find new canning/freezing recipes for them. On Friday I picked about 20# of the little critters and cleaned them up.
I pulled out an old recipe I had used when the kids were little and made 10 pints of spaghetti sauce. The recipe ingredients were tomatoes (of course) which had been cooked and run through a sieve. When I cooked them I didn’t use any extra water because I wanted the tomato juice and pulp only. To the pulp I added sugar, salt, oregano, basil, garlic, onions, green peppers, and red wine vinegar. I can’t tell you the exact amounts because I played with the ingredients until hubby liked the taste and consistency. I started with 1 cup sugar, 1/4 cup salt, oregano, and basil (remember this is 20 pounds of tomatoes).
I used four medium onions, four green peppers, four cloves of garlic (minced) and 1/2 cup of red wine vinegar. This smelled heavenly while cooking down but the taste was a little sour and bland so I added more of the first four ingredients until we thought it was perfect. I cooked it down some more until it was pourable but a thicker consistency than tomato juice. I poured it in the jars, put the lids on to seal and processed them in my pressure canner for twenty minutes. They’re beautiful, don’t you think!!
Next batch will be canned as barbecue sauce.