Home Preserving Tomatoes
This week and last have been spent busily in the kitchen canning various tomato recipes. While I love to have tomatoes canned and on the shelf, it's nice to have some in the freezer too. The recipe below is one that was handed down to me by a neighbor. It had been given to her .. and I'm not sure of the origins. I made it last year .. and was very happy with how easy it is to make ... it's slow cooking as I type.
2 tablespoons olive oil
2 cups onions, chopped
1-1/2 cups carrots, chopped
1 cup green pepper, chopped
2 cloves garlic, minced
8 cups tomatoes, peeled and diced
1 - six ounce can tomato paste
1 teaspoon sea salt
2 teaspoons oregano leaves
2 teaspoons basil leaves
1/2 teaspoon black pepper
2 tablespoon brown sugar
Heat the oil in a large skillet over medium heat. Cook the onions, carrots, peppers and garlic until tender. Place vegetable mixture and remaining ingredients in a 5 quart crock pot. Cook on high for 8 hours. When done, cool then divide into 2 cup portions and freeze. Yields 11 cups.
You can puree it a bit if desired in a food processor after it's cooked and cooled.
Crock Pot Tomato Sauce:
2 tablespoons olive oil
2 cups onions, chopped
1-1/2 cups carrots, chopped
1 cup green pepper, chopped
2 cloves garlic, minced
8 cups tomatoes, peeled and diced
1 - six ounce can tomato paste
1 teaspoon sea salt
2 teaspoons oregano leaves
2 teaspoons basil leaves
1/2 teaspoon black pepper
2 tablespoon brown sugar
Heat the oil in a large skillet over medium heat. Cook the onions, carrots, peppers and garlic until tender. Place vegetable mixture and remaining ingredients in a 5 quart crock pot. Cook on high for 8 hours. When done, cool then divide into 2 cup portions and freeze. Yields 11 cups.
You can puree it a bit if desired in a food processor after it's cooked and cooled.
