So, I wasn’t done with all the tomatoes after finishing up many jars of BBQ sauce. There were still boxes and boxes of tomatoes ripening on our kitchen floor.
If you read back in our archives, you’ll find a recipe for making home-made pasta somewhere in the January posts. It’s actually pretty easy, and the taste of home-made pasta is much better than the boxed pasta. Don’t get me wrong – we eat plenty of boxed pasta, but home-made is such a treat.
So, what would be good with home-made pasta? Home-made pasta sauce of course!
Here’s the recipe: (Credit goes to Company’s Coming Preserves cookbook)
- Ripe tomatoes, peeled and stem ends removed 4 1/2 lbs
- Medium onions, very finely chopped 3
- White vinegar 1 cup
- Garlic cloves, minced 2
- Bay leaves 4
- Dried Basil 2 tsp
- Dried oregano 2 tsp
- Table salt 2 tsp
- Pepper 1/2 tsp
- Ground allspice 1/2 tsp
- Granulated sugar 1 cup
Combine all ingredients in a saucepan and boil on medium/high heat, stirring often. Simmer uncovered for 1 1/2 to 2 hours, until thickened to desired consistency. Add more salt if needed. Pour into hot sterilized jars and seal. Process in hot water bath for 35 minutes.
Home made pasta sauce!
*Note – you can also freeze this if you don’t like canning.
** Also, I had no allspice and our pasta sauce turned out just fine.
*** Another thing, peeling tomatoes is really sucky. I drop them into boiling water for a few minutes, then cool them in a cold water bath. The peels rub off easily this way….but it’s still a good job to pass on to the kids. Not fun.
Enjoy your pasta sauce!
“No man is lonely eating spaghetti – it requires so much attention!” – Christopher Morley