Homemade spaghetti sauce?!


Question: Homemade spaghetti sauce!?
I have a laundry basket of tomatoes, peppers, celery, onions, sweet basil and jars!.!.!.!.!.!.now what!? I know to put the jars in the dishwasher, and to boil the lids and not take them out of the boiling water until I am capping the final product!. can anyone please tell me what to do!!?!!? please! I have a baby and I have a 'helper' to keep him occupied today so I have to get this done asap!! thanks for your time and input!Www@FoodAQ@Com


Answers:
First you should make a simple tomato pasta sauce so that you can use it in a variety of ways!. When you bottle sauces, the bottles should not be opened for 30 days after closing (instructions usually come with the bottles)!.

So, for a basic marinara, you need 1/2 c!. olive oil, 2 small onions (finely chopped), 2 garlic cloves (finely chopped), 2 celery stalks (finely chopped), 2 medium carrots (finely chopped), 1/2 t!. salt, 1/2 t!. pepper, 3 lbs!. tomoatoes, 1/2c!. basil and 3 bay leaves!. Saute onions and garlic in olive oil until translucent, then add celery and carrots!. Saute until soft and add rest of items!. Let cook about one hour (until thickens to your liking) Remove bay leaves and season to taste!.

You can also make a great tomato soup!. If you want that recipe feel free to email me!.

The easiest way to take seeds out of tomatoes is with a tomato press!. I actually put the entire contents of the sauce into this as it removes the lumps and leaves an extremely smooth sauce!.
http://www!.williams-sonoma!.com/products/!.!.!.

The easiest way to close the jars is to fill 1/2 inch from top, boil a pot of water (enough to be above lip of lid) and boil the jar upsidedown for about 30 seconds!. When you take the jar out of the water (with mitts), the lid should be sealed!.Www@FoodAQ@Com

you need to have some kind of squeeze contraption (I have one called a Squeez-O) that removes the skins and seeds from the tomatoes!. If not you have to blanch the tomatoes and remove the skins by hand


This is a traditional Italian recipe that came from my grandparents!. It sounds a little weird with milk and nutmeg, but it's actually really good!.

after the tomatoes are squeezed down, add them to a HUGE pot!.

For every 4-5 Cups of tomato sauce add the following!.!.!.!.

2 TBS olive oil
1 minced clove garlic
1 medium onion chopped
2 chopped green peppers (or 1 hot pepper if you like it spicier)
1 TBS salt
1/4 tsp ground black pepper
2 tsp oregano
3 tsp basil
1/2 stick celery finely chopped
1/8 cup red wine
1/2 tsp nutmeg
2 TBS milk
sugar to taste (it can vary from 3TBS to 1/2 cup depending on the acid in the tomatoes)

if you don't like a chunky sauce, puree the peppers and celeryWww@FoodAQ@Com

You need a large pot w/ lid that will hold deep boiling water so you can process your jars/lids/rings for abotu 20 min or so, depending upon the size jars!.

Google Ball Blue Book of Canning & PReserving and see if you can find the Ball/Kerr website for specific canning details if you don't konw how to can!.

As far as a sauce, sounds like you've got the makings of a GREAT on there!Www@FoodAQ@Com





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