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Big-Batch Summer Tomato Sauce
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Tomato Bruschetta with Ricotta and Basil
We wanted easy tomato bruschetta that we could make all year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.
from: CooksCountry.com
April 2012
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I would like to make it in pint size jars but I am unsure of the processing time.
Hi — if you want to make the sauce in pint-size jars, just keep the processing time the same.
The recipe says to quarter the recipe and place in 4 pots to reduce. Can I half the recipe and place in one pot and reduce for the same amount of time as well?
I just made half a recipe of this today. I plan to use for pasta or lasagna. Any other suggestions/recipes?
Fry some chopped bacon or pancetta, add some sliced mushrooms, add the sauce. Then add your cooked pasta.
I also use up left over cooked chicken with some cooked bacon, tomato sauce and pasta.
If I were to cook this all in one pot, or 2, how long do you suspect I’d need to simmer it for?
Thanks! I can’t wait to try this; my basil plant is taking over my life haha…
Hi — well if you have an enormous pot, technically you could fit all this sauce in it but the cooking time would certainly go up substantially — I’m really not sure how long — maybe double or triple. And you’d have to keep stirring it to prevent scorching. I really don’t recommend trying this as it seems rather impractical plus your sauce will taste more “cooked.” Maybe you should consider making a half batch? Good luck!
Normally one would use lemon juice or Citric Acid to reduce the acidity in the sauce when canning. You are using Red Wine Vinegar and Sugar. The vinegar has been known to change the taste of the canned and processed tomato product. Have you had this issue in the past at all when making this??
Hi Elizabeth…thank you for posting this. I made this yesterday however I have a question. I have canned beans, etc using a pressure canner before however I have never done a water bath. I used my pressure cooker as my water bath as I read that was appropriate and followed your directions on water baths (covering tops with 1 inch water etc) however my lids never popped once removed from the bath. It seems they are sealed however my screw lids were still loose a teeny bit. I just want to see what your thoughts are. I am not looking to kill my family…I am kinda fond of them. *wink*
THANKS SO MUCH!!! ~gretchen mckinney
I do a lot of water bath canning. If your lid won’t push down, then it is sealed. It is normal for rings to loosen. I always take my rings off when I put jars in the pantry and store with just the lid on. Bacteria and mold can grow there if you don’t. Wipe the outside of the jars with a clean cloth in case any of the juice leaked out.
Gretchen–the lids don’t need to make noise or pop. If you push down on the lids and they stay down, they are safely sealed. Don’t worry about the screw bands at all. For long term storage, you are really supposed to remove the screw bands from the jars anyway. I think the rationale is that moisture or debris could get trapped under the bands, leading to mold, which might work its way under the sealed lid. (I don’t usually remove them, but that’s the old-time housekeeping way to do it.) Check your county’s agricultural extension for more canning info, or look online. As long as the jars were immersed with at least two inches of boiling water, they should be fine.
All of these comments are about processing the sause. Has anyone made it and tried it on their spaghetti and liked it?
Thank you:)
Hi — Obviously I am biased but I love this sauce on spaghetti — it’s lighter than the usual sauce but it is very flavorful. I have also used it to make eggplant parmesan. The test kitchen team made my recipe and tried it on spaghetti and also liked it very much. Thanks for asking!
I was wondering if I can substitute the sugar with raw honey..or maple syrup?
Thank you,
Michelle
I would like to comment on the processing times as you are 10 minutes off on safe canning practices according the the National Center for Home Food Preserving
http://nchfp.uga.edu/how/can_03/tomato_sauce.html
For this recipe, the safe processing time for quart jars would be 40 minutes at 0-1000ft. in elevation, 45 min 1000-3000ft. , 50 min 3000-6000ft, and 55 min for over 6000ft. For pint jars, subtract 5 minutes at each elevation
Processing times are recipe dependent because they are based on the ingredients, and the amount of each ingredient, of any given recipe.
I would like this recipe if is suited the family of three and/or ‘cut it down’ for one too four jars of sauce, is that something I can do and just make a bit for my size family?