So has anyone made spaghetti sauce with your tomatoes?

I had too much to eat fresh, so i peeled a bunch and crushed them with my hands. But it comes out to be really watery, doesn’t seem like it’ll be good to make sauce out of. Maybe once it cooks down, or if i add canned paste to it.

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Posted by FowlGuy

Member since Nov 2015

1350 posts

Posted on 6/15/20 at 6:43 am to jyoung1

Yes I have made spaghetti sauce in the past and you’re correct it can be watery. Roma or paste tomato are grown for sauces and your steak tomatoes are for slicing but you can still use a slicing tomato for sauce. Like you mentioned, I have cooked them down a while to cook off excess water also I’ve added can paste, basil, oregano, salt pepper and garlic. My kids love it. I have 50 Piasono Roma tomato plants in my garden right now and that’s what I plan on making when they ripen.

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Posted by convertedtiger

Baton Rouge

Member since Aug 2010

2786 posts

Posted on 6/15/20 at 8:53 am to jyoung1

quote:
So has anyone made spaghetti sauce with your tomatoes

We made 8 quarts of tomato/spaghetti sauce over the weekend. I just cored them and let them cook down with onions,garlic, and shallots for a couple hours to get soft. Half went into a 20 qt pot and the other half were roasted in the oven at 350 for an hour and a half. Then pureed them and ran them through a fine mesh strainer to get rid of the seeds and skin remnants. We then cooked them down low and slow overnight for 16 or so hours. At this point, we halved the recipe. One half for straight up tomato sauce, the other for spaghetti sauce. I added herbs, salt and pepper to the tomato sauce. Let it cook until everything melded. The spaghetti sauce, we added 2 green 3 red bells peppers from the garden, more onion, sauteed mushrooms, red pepper flakes. A pod of garlic from my bumper crop. Soy sauce, and Worcestershire sauce. We canned and water bathed the tomato sauce while the other sauce cooked back down then canned the spaghetti sauce the same way. Wound up with 3 quarts of tomato sauce, and 5 quarts of spaghetti sauce. Most of the tomatoes were La Roma but I did have a bit of brandywine, celebrity, and bella rosa as well. That's why it took much longer to simmer down. Due to a bleary eyed oversite in the addition of red pepper flakes, the sauce has some kick.