Passion is a gritty kind of love, tough and

optimistic enthusiasm that overcomes negativity and inconvenience to make it

through to the end. (10,000 Reasons Overflow)

Sunday, September 14, 2014

My homemade sauce!

I’m not a canner like some people.  My friend Cathy cans like crazy and I have lots of other friends who do too, however, there are somethings that I love about canning, but it’s a lot of work.  I am making homemade sauce for a soup kitchen I am serving at on Tuesday.  I am pretty excited and pretty nervous.

Now I am pretty sure you are supposed to drink wine while making sauce (I think I heard that once) so I opened my favorite bottle of red wine…  Sterling Meritage.  Now, I don’t know if this is necessary but it’s a Sunday afternoon and I’m over 21 and not getting drunk…  but it certainly sounds like a nice idea now doesn’t it? (and if you don’t agree, write your own blog about it).

So it’s a lot of work to make all this sauce…  especially if I decide to do it from raw tomatoes…
So Nikki….  This is how I did it…

I rinsed all the tomatoes (I bought a ginormous box from Blocks).  Then I blanched them (poke them and then drop them in boiling water (be careful if you get the hot water on you it burns!) for like 5-10 minutes, you’ll know it’s time because the skin starts peeling.  Then take them out and when they are cool enough to handle, and peel them and cut the stem part out.  

I put half of them in the blender on the liquefy setting so they were really smooth and the other half on the “grind” setting so they were a little chunkier.  

That’s the tomato part of my sauce.

To make spaghetti sauce…  

I chopped two really big Spanish onions (remember how crazy oniony it was in my house that one day when no one could breathe?  Yeap, that happened again).

I ran about 15 garlic cloves through the garlic press and sauted all that.  Added dried basil, dried oregano, a bunch (literally a bunch of fresh) parsley, salt, and pepper and then added all the tomatoes.  

It’s going to cook for at least 6 hours…  Hopefully it’s yummy!!

Good things come to those who wait!!


Jen McGuire said...

What happens to the seeds when you puree them? Do they stay in the sauce, or do they get pulverized?

Jen McGuire said...

What's the trick to keep the sauce from burning on the bottom? Obviously you cant stand their stirring for 6 hours....I burned my last batch so I didn't try again.

Margie said...


Some of the seeds stay whole and some get pulvarized.

And I just stir it a lot...