I used to hate making spaghetti sauce because it was a huge mess involving par-boiling, peeling, and running tomatoes through a food mill. Then I found Susie Bright's recipe ( http://susiebright.blogs.com/susie_brights_journal_/2005/08/the_best_spaghe.html ).
Now while it's still some work, it's definitely far less and with far better results.
o I also use onions (don't cut less than halves or they dry up).
o I don't put so many sweet peppers in, if any (batches vary and it depends what we have ready in the garden)
o We add anywhere from no to MANY hot peppers of whatever type we have in the garden.
o I occasionally throw in some carrots (yeah! carrots!)
o I also sometimes make a plain tomato batch with just tomatoes, oil, balsamic glaze, and some salt.
o We grow a lot of heirloom tomatoes which are really juicy, so when making sauce we just use the solid pulp from the roasting pan and not the juices. We get weirdly colored sauce sometimes due to the combination of everything from pale yellow, to orange, to red, to green/purplish tomatoes.
o I never had much luck with the immersion blender. The skins tended to gum up the works. Maybe it was my crappy blender, but I've had better results with a food processor.
o I make a LOT at once, because usually all our tomatoes are coming in at once. Usually about 5 gallons of tomatoes/vegetables in one day, which reduces down to a lot less after cooking, is about all I can fit in the oven at once in one large and two smaller roasting pans.
o I can this sauce using a pressure cooker so that we don't need to add additional acid. It keeps well for up to 2 years, assuming you do it right (and it's not that hard). But it's even better fresh.
- Rochester Institute of TechnologyMS Electrical Engineering, 1994 - 1996
- Rochester Institute of TechnologyBS Electrical Engineering, 1989 - 1994
- Saugus High School1985 - 1989
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