Need a little help making pasta sauce

[Worth1]

It says right on the recipe it is for tomato preserves.
That is why it has the sure jell and large amounts of sugar.

Here is a link to home canning that just gives the science.
http://nchfp.uga.edu/how/general/ens...ned_foods.html
In it it will tell you that to safely can in a hot water bath the acidity shall be 4.6 or lower.
Tomatoes are from 4.3 to 4.9.

Keep in mind if you are cooking down the tomatoes you wil be concentrating the acid.
This can cause the PH to get into the 3.5 range.
If a person is really worried they can get a PH meter or paper and be done with it.

I personally despise adding citric acid to foods and avoid it in foods I buy.
Most of the time it is over used for safeties sake.
In other words too much.

Worth

[recruiterg]

Oven Roasted Tomato Sauce is the best recipe ever. It is very easy and foolproof.

http://www.tomatoville.com/showthrea...d+tomato+sauce

[Worth1]

Im almost certain the roasting tomatoes caramlizes the sugars in the tomatoes.
This is why everyone likes it.

Worth

[Old chef]

Single layer.

[recruiterg]

You are correct Worth. I sometimes add a little red wine for some acidity because heirloom tomatoes cook down to a very sweet sauce.

[SharonRossy]

Always oven roast in a single layer. You can roast on a high temp like 400-425 for about 30 minutes then turn off oven and let them stay in oven overnight or slow roast for a few hours at 275.
Many options.

[luigiwu]

Originally Posted by Worth1

What you need to do is cook the water out of it and remove skins and seeds.

Use one tablespoon of powdered garlic and 1/4 teaspoon of salt.

Then process in jars.

How much tomatoes are you using with that ratio of powdered garlic & salt? And are all the tomatoe drained and then processed through the vittorio thingy or?

[Worth1]

Originally Posted by luigiwu

How much tomatoes are you using with that ratio of powdered garlic & salt? And are all the tomatoe drained and then processed through the vittorio thingy or?

I dont eat enough cooked tomatoes to bother canning them.
I buy the huge cans of cento tomato puree at the store.
That would be 4 28 ounce cans.
Spaghetti is about the only thing I like cooked tomato products in.

I was burned out on cooked tomatoes growing up, we had them almost every day of the year.
I cant even begin to count how many pounds I helped my mom process.
Tomatoes were our life.
Worth

[Worth1]

Ok I just realized I thought this was in my tomato sauce thread.
Go to it and you will see my recipe for spaghetti sause.
I would say about a teaspoon per gallon and garlict to tasre about two to four tablespoons.

When I did process tomatoes we used a huge granite kettle, one of those cone strainers and cheese cloth.

All summer long every day it was grueling work with no air conditioning.

I think that is why I dont care for cooked tomatoes it reminds me of the kitchen hell I worked in.
To cool off we would go outside and work in the garden.
in the evening we would sit on the prorch and eat watermelon.
Then there was the flies they were everywhere.

The cows and chickens had to be taken care of.

I am so glad I have a store close by.

Worth

[Redbaron]

Made my first pot of homemade pasta sauce today. Simple ingredients. All my cull tomatoes, garlic, onion, olives, peppers, mushrooms....cook down till thick and at the end added oregano, basil, tarragon...... Yummy!