canning pasta sauce.

We had a wonderful surplus of tomatoes from our CSA these last two weeks.  A beautiful mix of romas and heirlooms, with a variety of colors and flavors.  We decided to make a yummy eggplant parmesan with homemade pasta sauce and can the excess sauce to store for later use.  The sauce turned out great, so I wanted to share how we did it.  It is so easy to can once you get the hang of it so don’t be intimidated!  It’s a great way to enjoy the summer bounty in the cold of winter.

quinn’s tomato sauce

ingredients.

• lots of tomatoes.  mixed variety if possible. peeled and chopped.

o   to easily peal tomatoes: boil tomatoes for a few minutes and then throw in an ice bath.  skins will come off easily.

• a bunch of garlic.  we used 6 cloves.  smashed, no need to dice.
• 2 yellow onions, diced.
•  sprig of rosemary
• 2 bay leaves
•  evoo
•  honey to taste
• garlic seasoning, salt, pepper, some tony’s creole seasoning, and herbs de provence- feel free to get creative here :)

instructions.

•  sautee garlic, evoo, and onions with sprig of rosemary and bay leaves.
• once onions are translucent add remaining ingredients and bring to a light boil, continuously stirring. 
• put stove to med/ low and continue to cook until tomatoes break down.
• remove rosemary and bay leaves and blend in blender or with hand mixer.
• put sauce in warm, clean mason jars.  Fill to ½- 1 inch from the top
• add lids with new tops and put in large pot of boiling water so that tops of jars are covered.
• boil for 20 mins then pull out of water and let jars cool on the counter so the lids pop down.

      congratulations, you are officially a homesteader!