Quick and Easy Processing for Quick and Easy Spaghetti Sauce

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Quick and Easy Processing for Quick and Easy Spaghetti Sauce ~ Black Fox Homestead.comOur tomatoes, the ones that caused us considerable grief last spring when it looked as though they might fail to launch, are now producing quite nicely.

In fact, we are up to our ears in tomatoes.

Quick and Easy Processing for Quick and Easy Spaghetti Sauce ~ Black Fox HomesteadEvery morning, as part of our garden routine we gather up what is ripe and bring them in to the kitchen where they sit on the countertop until I can decide what to do with them.

Since they process down to just several cups, I can’t really justify lugging out the canner and firing it up for the sake of just a few quarts or pints.

What I’ve done instead is make spaghetti sauce, particularly this recipe because it is so easy.

In the morning I take about an hour to put the garlic, the onions, and the tomatoes (cored, I don’t even peel them) through the food processor and get it started in the stock pot where the sauce cooks down all day.

If I have time in the evenings, I will ladle it into freezer bags.  If not, it goes in the fridge until I have time the following morning.

The final product is stored in the quart size ziplock freezer bags, labeled, and then frozen.

Two gallons of homemade sauce ready to be frozen and eaten over the winter.

Two quarts of homemade sauce ready to be frozen and eaten over the winter.

A few things to note:

*While I have just processed any and every variety that we have on hand from Bonnie Best, to Marglobe, to Cream Sausage, even to the smaller Austin’s Pear and Reisentraube (cherry tomatoes) the smaller ones have been the sweetest.  On those batches that are heavy on the small and therefore sweeter side, we’ve decided to use it instead as a base for cream of tomato soup where it can be diluted.  We’re not big fans of sweet.

*Approximately fifteen pounds of tomatoes will cook down to about 2 1/2 quarts of sauce.

*I divide it into two large quart size(ish) portions for spaghetti sauce or cream of tomato soup and three ladleful portions for pizza.  That way I don’t have to thaw a large bag for just a small amount required for a pizza.

What are you doing with your tomatoes this summer?

Quick and Easy Processing for Quick and Easy Spaghetti Sauce ~ Black Fox Homestead.comHere is the favorite cookbook that provided the inspiration for our spaghetti sauce recipe…

…and here is another great post from Everything Home with Carol on processing tomatoes:

Tomato Processing Shortcuts

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Comments

Quick and Easy Processing for Quick and Easy Spaghetti Sauce — 6 Comments

  1. Hi Jenny,
    I haven’t had a lot of tomatoes to do something with all at once either. If the weather stays warm for a few more weeks, I might! In the meantime, I am peeling, sort of seeding, blanching and freezing them with other veggies as a mix. I shared a post about it today :) But I like your quick and easy idea!

    I’ve also read a tip from several sources to core ‘maters and stick them in freezer until you get enough to actually do something with them. I think that might be one of my projects for today. ;-) I’m glad your plants took off and you’re getting a nice harvest!

    • Thanks Lisa! I had heard that about freezing them too. I may try that yet, as we still have quite a bit of them coming. Trying to be grateful and not feel overwhelmed. I know we’ll be missing fresh tomatoes in January.

  2. Thanks! This is great inspiration as tomatopalooza begins in the PNW! I love tomatoes but my kids don’t like the texture raw (I know…I try….)and there’s only so many meals of a salted tomato I can have for myself!!

  3. Since I’ve been traveling, I’ve just been popping my tomatoes in zip shut bags and into the freezer. When it’s cold outside, and I don’t mind steaming up the kitchen, I’m gonna make sauce. Thanks for sharing my post. :)