Family Secret Tomato Sauce

My good friend, the best-selling author, Barbara Kingsolver gave me this recipe, It is from her family's collection of recipes.

Oh wait - I don't know Barbara Kingsolver. But, she does maintain an interesting food website that allows you to get to know her a little better.

This recipe really helped me process some remaining tomatoes in my kitchen. Specifically, I went through 30 pounds of tomatoes in this one batch - some from my yard, but most from the Johnson's Backyard Garden CSA box. And, boy, was this recipe delicious!

Again, pictures are minimal, given my difficulty with producing attractive photos of pureed tomatoes.

Family Secret Tomato Sauce

A Year of Food Life

(opens as a PDF)

10 quarts tomato puree (about 30 lbs tomatoes)

4 large onions, chopped

1 c basil, dried

1/2 c honey

4 T oregano, dried

3 T salt

2 T lemon peel

2 T thyme

2 T garlic powder

2 T parsley, dried

2 tsp pepper

2 tsp cinnamon

1/2 tsp nutmeg

To make the 10 quarts of tomato puree, first blanch all 30 pounds of tomatoes and then remove skins.

Chop coarsely and puree in a food processor.

To make the sauce, heat 2 T olive oil in in a heavy 3-gallon kettle and soften onions. Add pureed tomatoes and all seasonings. Bring to a boil, then simmer on low for 2-3 hours, until desired consistency. Stir frequently to avoid burning.

This is deep winter deliciousness just waiting in your freezer or canning jar.

Comments

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