The Journey - Tomatoes to Tomato Sauce

The Journey - Tomatoes to Tomato Sauce 

I had a young man come by our retail store early last week and ask if I'd take the remainder of his tomatoes, which he was pedaling at the farmer's market.  I agreed and he returned with 3 enormously heavy flats of tomatoes.  Looking over my bounty, I decided to make tomato sauce.  Even tomatoes that weren't ripened properly can be used.  I use poorly ripened tomatoes to make tomato paste, which would allow the little bit of flavor that did develop in the tomato to concentrate.  The steps for tomato paste are the same for tomato sauce except the cook time is longer. 

Supplies for Excellent Tomato Sauce

-Your biggest stock pot

-Long handled, sturdy spoon

-Long handled ladle

-Paring knife

-Crock pot (A stove and a pot can be used but tomatoes scorch easily for this reason I use the crock pot)

-salt

Steps to Excellent Tomato Sauce:

Step One:  Thoroughly was the tomatoes in a veggie wash (sink full of cold water, 1 glug of distilled vinegar, and 5 drops of lemon EO.)

Step Two:  Using the paring knife, cut out the core and any bad spots of each tomato. Put 1 cup of water in the bottom of the pot and begin adding the cored tomatoes to the pot. Put as many tomatoes as will fit comfortably, set over the stove top over a moderately low heat, and place on the pot lid.  Every  minutes of so, stir the pot.deeply, bringing the warmer, softer tomatoes to the top, Cook the tomatoes until they look like this. . . 

Step Three:  Set the food mill over a large bowl.  Ladle several scoops of hot, soft tomatoes into the food mill (BE CAREFUL this is hot) Process tomatoes through the food mill. The pulp will begin to press through the holes in the mill and leave the seed and peels inside the mill. 

The skin/seed waste will have to scooped out of the food mill and into either the trash or a scrap bucket.  (Personally, I set the scrap bucket beside me on the floor and just plop the waste in as needed. I feed the tomato waste to my chickens) 

I know when all the pulp is squeezed out when the skin/seed waste clings to the wooden dowel like so . . .

This is the point when I hold the dowel over the bucket with my left hand and using my right hand as a squeegee push the waste into the bucket.  (I'm right handed, reverse the hand hold if you are left handed)  

Step Three:  When the bowl is full or all the softened tomatoes have been pressed through the food mill, pour the tomato juice (Yes,  you have just made one fine quality tomato juice) into the waiting crock pot.  Return back to step Two if you haven't finished processing all of the tomatoes.  When all the juice has been added to the crock pot, turn the crock pot to high.  Leave the lid off. I set the lid across the pot, forming an X with the lid and the pot.  I makes me uncomfortable having a open pot of hot liquid, could drop something in and splash myself or a family member.  The lid set X style across the pot might deflect the falling object. (Okay, I might be a worrier)

Step Four:  Cook in the crock pot, uncovered for nearly 24 hours.  The juice should reduce my half to be sauce (48 hours+ and you'll have tomato paste) For each quart of sauce add, 1 tsp of salt. (I prefer celtic processed sea salt from the Atlantic Ocean.  I have strong opinions about salt, based on research and experience.  Perhaps one day I'll blog about it)

Step Five: Use your new sauce within the week or preserve by freezing or canning.  I can mine.  Water bath canning is another post entirely.  Perhaps, I'll blog about that too someday until then check out websites like your local agricultural extension office or Ball Jars.