Summer Bounty : Saucetravaganza

Preparing gallons of tomato sauce may not save the world, but it is certainly helping to calm my unease at a world seemingly gone awry. Watching the news this past week has been disheartening.  I suppose famine, disease or sectarian/ethnic/religious or just plain political conflict is always with us, but this summer the world seems to be particularly chaotic. Sometimes, doing things the old school way is a means of creating a tiny island of security and stability in an otherwise challenging sea. Freezing tomato sauce was one of my summer goals, and I’m happy to say that the carriage house freezer is now housing the results of yesterday’s marathon. Here are the steps I followed, improvising after doing a bit of online research: First, I acquired the following :

25 pounds ripe organic paste tomatoes, washed, chopped into one inch dice with hard membrane but not skin or seeds removed (I like chunky sauce so I don’t bother to skin or seed)

chopped tomatoes

4 large organic white onions and as many cloves of fresh garlic as you wish, chopped

chopped organic onions and garlicFresh Italian parsley, fresh basil, fresh rosemary, fresh oregano (washed, dried and chopped)

organic Italian parsley and  basil

Any good red wine, salt and pepper

Freezer containers with no toxic chemicals

Next, I sauteed the onions and garlic in olive oil until just translucent. I then worked in four batches with one batch just tomatoes cooked until tender with no seasoning to serve as diced tomatoes in future recipes:

voila!!The other three batches cooked for a much longer time. After a strong covered boil on medium heat for about ten minutes or so, the tomatoes had cooked down to about 2/3 of their original volume, but the sauce was very watery.

I took the lid off the pot, turned down the heat to a simmer, added all of the chopped herbs (except the parsley, which went in at the very end to preserve its greenness) a bay leaf, salt and pepper to taste, and about a cup of a good red wine per batch. Stirring every ten minutes or so, I let the sauce cook down until it was less than half the volume of the original diced tomatoes. On a very slow simmer, this took about two hours.

Finished Sauce

(If I had been making just one batch I might have used my slow cooker, but doing so many batches required using the stove.) Finally, I tasted and corrected the seasonings, added the parsley and allowed the sauce to cool, giving an occasional stir. Once everything was cool, I ladled the sauce into washed and dried ziploc plastic containers, leaving space at the top of about a half an inch.  I did the research, and these containers (and the bags) contain no evil chemicals or contaminants so they won’t leach bad stuff into my luscious sauce. I refrigerated the containers until chilled and then transferred them to the freezer. All in all, the process (including picking up the tomatoes at my CSA drop off point) was pretty much an all day affair. Judging from the way Mr. D and I gobbled our spaghetti dinner last night, it was worth it! Up next …. freezing a giant batch of corn. I may not be able to fix the world, but I can darn well fix some delicious meals in a sustainable and rewarding way!!

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