re: 2020 Garden Thread

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So has anyone made spaghetti sauce with your tomatoes

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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.

My tomatoes are winding down and we will use the final batch for smoked salsa since my hot peppers have started really producing.