12 August 2010

Basil Tomato Sauce

The moment canning tomatoes arrive at the farmer's market in large boxes, I begin dreaming of canning sauce.

I tried out a recipe for basil tomato sauce this year from Ashley English's Homemade Living: Canning and Preserving. I've yet to actually taste said sauce but if the smell that filled the house while it simmered is any indication, this is going to be amazing on pasta. I bought a small farmer out of all of his Roma tomatoes picked up an onion from another stall, and was given a lovely bunch of basil by a professor in my department. I love the idea of these materials coming together to become sauce. 

After peeling, before simmering and an attack by the immersion blender. Meaty deliciousness. 

And the simmering continues. I am always a little shocked by how quickly tomatoes simmer down, especially as they simmer for the second time. The smell, however, continued to be amazing. 

Oh, yes. Little jars of summer sunshine ready for the winter. I can't wait to get into these when the temperatures drop.

I am continually amazed by the reactions I get from people when I stop to buy canning supplies. In preparation for this canning excursion, I stopped at the local hardware and bought new jars. The lovely woman behind the counter, to her credit, asked me what I was planning to fill them with. This is normally a conversation about what my wife will fill them with, which always makes me giggle a bit. After explaining my plans for said jars, she commented that I was really young to want to can. Unsure what this means, but entertaining nonetheless.

More canning adventures to follow. I still need tomatoes in their own juices for chili and would love to can some apple butter. After my quals defense, of course.

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