Great Info Tips

The Roma tomatoes have started to turn red and I am filling my freezer with bags of tomato sauce. It’s not a hard process although it does take a bit of time. We don’t care for the processed sauces on the market. Too much salt, too many preservatives. So we take the time to grow the tomatoes. Roma’s are the best as they have more “meat” inside and aren’t as watery as other tomatoes. We then wash them, slice them into chunks and process them in the juicer. This eliminates the seeds and the skins. The tomato juice then goes into the largest pot we have, along with whatever spices we want to add. Mostly a little salt, pepper, oregano, Italian seasonings, fresh basil, chives, onion, and parsley. If we want to we can add more spices when we are making whatever dish we need the sauce for later. Now we cook the sauce to thicken it, about 2 to 3 hours on medium heat. Next the sauce is left in the pot to cool down. I then transfer it to square containers with lids (I use Ziploc containers). These containers then go into the freezer. When the sauce is a solid mass I run some water onto the side of the container to loosen the sauce, then put it in plastic bags. I use the sealing machine to keep the sauce fresher. Date the bags and the sauce is done. It’s so easy to take a square of sauce out of the freezer, let it thaw, and use it later. So nice to be able to enjoy the tomato sauce in December, knowing I am not eating all those preservatives.