This is a no fuss , no peel just cook and can recipe.
I read and read and read so many stories about canning tomatoes and just dreaded it .....all the peeling- seeding- then on Sunday like a miracle from god I found this site Grow it Cook it Can it...yupperz a no fuss no muss canning recipe for the canner who just wants old school Marinara Sauce.
Some chopped garlic.
Springs of oregano
White Onion chopped
Granulated sugar cuts the acid taste
Salt and Pepper to taste
Wash your tomatoes. I just chop off the tops or core them then cut the tomatoes into quarters and pop it in the pot seeds and skins . Do get the bruises or icky part off but I know you have perfect tomatoes like me.
In the pot I put a bit of olive oil and some chopped garlic and some springs of oregano that is all I use.I do realize that there is no measurement on the ingredients. The reason is that I do 50 to 150 pounds at a time and it is measured by taste.The only exact is the lemon to get the right acidic level.
| kitchen...assembly line...cut..simmer..squish|
My assembly line for five day's
Now you just simmer the tomatoes for a few hours mine simmered for 6+ hours. After about 2 hours I took my immersion blender and stuck it in to break up the skins. Cook it until it is to the thickness you want. The skins cook down.
This sauce I have to tell you tastes great I will look forward to making recipes for Heavy Metal cooking site. Do you think those ole' Italian mama's seeded and peeled back in the day....I think no. Just a reminder.
|See the bit's of garlic|
|Ah Boone don zah......lol|