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Tomatoes or tomaroe sauce can be frozen successfuly. For tomatoes just peel them and place in a freezer bag whole, putting in just what you think you will need at a time. Tomatoe sauce can be done the same way, they don't take up much space this way as they can be stacked. I had an Italian lady who was a great cook tell me that Roma tomatoes arethe best as they do't take as much cooking to get the acid flavour out,and I found she was right particularily when making auce in a hurry.
Good cooking. Mugs
Thanks a bunch
what i do is either in plain tomatoes or in ready made tomatoe sauce...i put them in jars...and do the boiling thing to seal the lids and then you can put them in your cantina (cold cellar) if you have one...or even just in the fridge...i prefer to make them into ready made tomatoe sauce...cuz alot of times i find myself making homemade pizza at 7am for the kids to take to school for lunch....
sauce ingredients...onions, peppers, garlic (my fave), mushrooms, canned cornbeef, sausages, pretty much anything you like
thanks so much, more questions though, do I put the tomatoes in bottles and freeze and make the sauce when needed OR do I amke the sauc immediately and place in bottles for future use? Any good suggestions for the sauce ingredients?
Thanks a bunch
hey Fendi...sorry about that..you asked for this before...oops....well here it goes...it's time consuming but worth it in the end...
wash tomatoes really well
cut off tops and any blemishes on skin
slice tomatoes in half and squeeze out seeds
open up tomatoes to make sure not rotten on inside
you can run it under water to make sure all the seeds are out
one or two here and there won't hurt
sometimes they will rot from inside out
put cut and seeded tomatoes in a large pot
turn stove onto medium heat
and cook them down til soft
you have 3 options at this point
1--you can keep cooking them and pick out the skin that comes loose
2--when tomatoes are softened you can put them in a food mill which separates and seeds that got left behind and the skins
3--take the whole batch..skin and all and put it in a blender and puree
either of those options work well...but option 1 takes a lil longer than the rest and burns the crap out of your fingers...altho' apparently with age comes asbestos fingers that don't feel the heat...so i'm told...lol...
after that...put the batch back in a pot and cook on lowest heat for about 1 1/2 hours to remove excess water...
then you are ready to make sauce...using fresh tomatoes to make the sauce takes less time cuz you've cooked it for a while already...whereas canned tomatoes take longer to cook out the bitterness
best tomatoes to use are Roma tomatoes (plum tomatoes)
beef stake, regular tomatoes and hot house tomatoes will make a sweeter sauce...but at this time of year the Roma tomatoes are usually on sale...i hope this makes sense...if not let me know and i'll try and explain it better...simple process...just time consuming...
have fun and happy canning... :D