Tomatoe sauce from scratch
#14
Power Poster
Join Date: Jun 2009
Location: Perth, Western Australia
Posts: 10,357
From scratch is the only way! Your cooking looks sooo good Rosy. I made muesli bars and walnut swirl biscuits (cookies) today. Can't stand the 'chemical' taste of processed/packaged food.
#18
Super Member
Join Date: Aug 2010
Location: Slidell, Louisiana
Posts: 6,951
Here's how I do it, slice tomatoes about 1/4 to 1/3 inch thick slices, I spread mine out on wax paper, salt and pepper them. Beat egg and milk in one bowl, put flour in another bowl. Heat grease, only needs to be about 1/2 inch deep, in skillet. When grease hot, dip tomato slice in egg, then flour, then put them in skillet, let them fry a few minutes, turn over to brown other side. When browned remove to paper-towel lined dish to absorb grease drainage, and enjoy! YUM!
Rosy, your tomato sauce sounds and looks yummy, but I could tear up them blueberry waffles, they look REALLY good! LOL!
Rosy, your tomato sauce sounds and looks yummy, but I could tear up them blueberry waffles, they look REALLY good! LOL!
Last edited by Latrinka; 06-22-2015 at 07:26 AM. Reason: ignored original poster!
#19
Super Member
Join Date: Sep 2011
Location: Carroll, Iowa
Posts: 3,380
As I have a fairly large garden I have an abundance of tomatoes throughout the summer. I do make my own tomato sauce or what I call spaghetti sauce. I purchased a tomato peeler with a motor so I don't have to go thru the process of blanching to get the peel off. This machine will remove the seeds and peel for me. Of course I like mine chunky so I do blanch the Roma tomatoes, skin them and then remove the seeds which I then throw into the machine to get the last of the pulp. I also make salsa too. I don't have a recipe per se but just throw in red & green peppers, onions, garlic, spices, etc and then cook it down till its as thick as I'd like. Then I can it and put it thru the pressure canner process. Its time consuming but oh so good when you want a jar of it later in the winter time. I only have to do this every other summer as my batches will normally last me 2 years. I keep the extra down in the basement in a cool area.
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