Tomato Sauce

Italian Tomato Paste - My Family Sauce

(Part 1 – Vegetable Prep)
• 24 large Roma Tomatoes (I peel by submerging in boiling water for 1 minute)
• 1 ½ large chopped onion (1 cup packed)
• 1 cup grated carrots (½ to 1 cup)
• 2 large red peppers chopped (1 cup packed, I have used green peppers as an alternate)
• 1 medium Red Hot Hungarian Pepper chopped (Yellow Hot Banana Pepper good too)
• 1 tablespoon chopped garlic (about 8 little pieces)

(Part 2 – Spice Prep)
• Pinch of Rosemary
• ¼ teaspoon Basil (press with fingers into spoon)
• 1 ½ tsp Oregano (press with fingers into spoon, add a little more if desired)
• ½ cup chopped fresh parsley (loose packed)
• 2 tablespoon Olive Oil or Sunflower Oil
• 1 tablespoon coarse pickling salt (full spoon)
• 1 tablespoon white sugar
• Dash black pepper

Method
1. Pre-cook above vegetables and spices in Dutch Pot filled to top for about 1 ½ hours on very low heat.
2. Add more tomatoes if it cooks down to far.
3. Keep stirring so as not to burn on the bottom of the pot
4. When all is good and soft: a. A - Put through a pulp machine OR b. B – Puree in blender till smooth
5. Re-cook for 1 ½ hours til thick.
6. Pour into hot sterilized jars and seal with Hot metal seals, tighten and place into water bath.
7. Once all in bath, process with lid on for 40 minutes to ensure seal and safety.
8. It takes 3 hours to cook past till thick and it makes about 6 pint jars per dutch pot.

Special Notes
• When making a large batch of above sauce, you need about 3 times as many tomatoes to 1 measure vegetables – 3 to 1 is a good measure as a guide. • It is best to leave out the sugar and oil in the first cooking.
• It is also better to add spices during the last ½ hour of cooking, adding them earlier sometimes makes the sauce bitter.
• Correct seasoning at the end.
• Keep everything at boiling while filling jars
• Use new seals every time.
• Boil metal seals in water along with botels and keep everything hot until sealed.

Light, Fresh Summer Marinara Sauce

¼ cup extra-virgin olive oil
8 garlic cloves, peeled
40-ounces peeled roma tomatoes, lightly crushed, with their liquid
kosher salt (1 tsp)
peperoncino pepper (or 1 Jalapeno and 1 Sweet Hungarian) chopped
2 - 3 Green Onions (purple &/or green) sliced
10 fresh basil leaves, torn into small pieces
freshly ground black pepper

 Heat the oil in a 2 to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes. Add chopped pepper. Saute for 3 minutes. Add sliced Green &/or Purple Green Onions. Saute another 2 min to translucent.

Add the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the torn basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper to taste.