sort of. No tomatoes yet so I've done a partially homemade sauce using canned tomatoes, adding zucchini, yellow squash, onion, mushrooms, a bit of sugar and spices.
I'd be curoius how you take garden tomatoes and make sauce from that?
I got everything to try this tomorrow. I am not using my tomatoes on the trial run though. If it tastes ok with the store bought tomatoes, then I will use my garden ones for some more. I don't want to waste them all if it tastes bad though. If it works out, it is way cheaper than buying spaghetti sauce.
Nice! Can you share the recipe?
FRESH TOMATO SPAGHETTI SAUCE
2 cloves garlic
1 lg. onion, chopped
2 tbsp. oil
2 lb. tomatoes (6 med.)
1 1/2 c. water
1 (6 oz.) paste
1 tbsp. sugar
2 tsp. instant beef bouillon granules
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. crushed basil
1/8 tsp. pepper
1 bay leaf
1 (4 oz.) mushrooms
Peel and mince garlic. In 3-quart saucepan cook garlic and onion in hot oil until tender. Peel fresh tomatoes (dunk speared tomatoes in boiling water 30 seconds. Immediately dip in cold water, pull off skin.) Core tomatoes, cut in quarters, save juice and put into pot. Add water, paste, sugar, bouillon, oregano, salt, basil, pepper and bay leaf, stir. Bring to a boil. Reduce heat, simmer on low for 1 1/4 to 1 1/2 hours. Remove bay leaf. Stir in undrained mushrooms. Spoon over spaghetti.
This is from Cooks.com. I doubled the recipe. I also omitted the mushrooms and added one pound of lean ground beef and one pound of ground turkey. I am planning to make a great big batch later this week to freeze. I would like to make a years worth.
I also just made my own salsa. As we speak DH and all three of my girls are in the kitchen gobbling it up. I did not love it, but they do. (I do not normally eat salsa) I used banana peppers from my garden instead of the other peppers and put it in the blender at the end to mix it up better.
From my garden were tomatoes, peppers, and onions. It has been so neat to learn to make new things incorporating stuff from my garden.
Fresh Tomato Salsa
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalape?o chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Do you know if these recipes could be canned in a water bath or would they have to be pressure canned?
I've made tomato sauce that I later used in spaghetti sauce, pizza sauce and stuff like that but never made the ready to use sauces.