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!!