Tuesday, August 2, 2011

Harvest Prep: Tomato Sauce

Need an idea for all those tomatoes you just harvested and still harvesting? How about Sauce for your posta. The following is also guidelines on how to Dehydrate your sauce for long shelf life.

All Purpose Tomato Sauce

Wash and core 15 lbs. of ripe tomatoes (Chop in a blender)
Chop or grind:
4 large green peppers
3 large onions
3 large carrots
2 garlic cloves
1 jar pimentos

Mix all ingredients together, then blend in portions until smooth. Press through a strainer to remove any pulp.

In a very large kettle (12 qt. or larger) or 2 smaller kettles (6 qts.) bring mixture to a boil over medium heat. Boil gently, uncoverd for about 5 hours. Stir often to prevent scorching. Mixture should be thick enough to mound on a spoon. Ladle onto "five" Fruit Roll Sheets. Place in your Dehydrator on dehydrator trays. Dry at 140°F until crisp. Powder in blender.
(Tomato leathers can be powdered and used as instant soup, sauces and paste.)

Add different amounts of water to make:

Tomato Paste = 1 tsp. powder, 1 tsp. water
Tomato Sauce = 1 tsp. powder, 3 tsp. water
Tomato Soup = 1 tsp. powder, 1 tsp. water, 2 tsp. cream
Tomato Juice = 1 tsp. powder, 1/2 cup water
Adjust amount of water to taste for soup and juice

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