Monday, August 23, 2010

i barely put a dent in that box...


Anonymous Anonymous said...

Mmm did you spice it? Looks really good. What will you do with the rest of the box? Cook, Jenna, cook! ;)

August 23, 2010 at 10:26 PM  
Blogger hlbrack said...

Yum. I love a good tomato sauce. Have you ever tried putting butter in with your sauce? Sounds really weird, but it makes the velvetiest, richest sauce I've ever had. I usually add about 4 - 5Tbsps to a 28 oz. can of plum tomatoes. It might sound decadent, but it's worth it!

August 23, 2010 at 10:51 PM  
Blogger Paula said...

Hey if you're looking for something else to do with those tomatoes and you have a Joy of Cooking (especially a 1977 one), try making your own catsup. You'll never go back to commercial, it's that good.

August 23, 2010 at 11:08 PM  
Blogger Lynda Halliger Otvos (Lynda M O) said...

Butter makes Every Thing Better. Even tomato sauce-have you put butter in your tomato soup all these years? Did your mom make it with milk and butter both? You wish you were me, don't ya?

Jenna, do you use a food processor to help macerate the tomatoes?

I'm getting HUN-gry ~!~

August 23, 2010 at 11:09 PM  
Blogger doglady said...

After two batches of sauce, and tomato sandwiches for three meals a day, I still couldn't keep up with my crop. I've been preparing them as for canning and then freezing using the Food Saver. I've frozen them in the past and used them in stir frys or chopped up in pasta with kale. In January, they are mighty good.

August 24, 2010 at 6:00 AM  
Blogger mirbrewer said...

Sorry for being 'off topic' here, but after reading your book I delved into purchasing a percolator. I got a 9-cup pyrex, and I can't seem to perfect my brew (3 mornings of experience, so far). I was wondering if you could give me some guidance. Like, I'm not sure if I'm brewing too long/not long enough, using the right amount of coffee, grinding my beans properly (I have a hand grinder on the way but for now am using my food processors). If you have time/don't mind, please e-mail me at mirbrewer AT gmail. Thanks!

August 24, 2010 at 8:28 AM  
Blogger Jenna Woginrich said...

mir: I use extra coffee, really strong dark stuff, and set it on my stovetop at aa medium low heat. It till take a while to start perking and when it does I let it go up to ten minutes, then turn the heat to low for another five to let it settle...

use a lot of grounds, long perk, you'll be fine.

August 24, 2010 at 8:37 AM  
Blogger treehuggers kitchen said...

Do you all peel and seed your 'maters before you make them into sauce? I always have, but Jenna, it doesn't look like you do. I cut an "x" in the top and bottom of the tomato, drop it into boiling water for about 30 seconds, then plunge them into ice water. The skins slip right off, but I'm wondering if I'm putting in an extra step that I don't need to. ???

August 24, 2010 at 9:58 AM  
Blogger Jenna Woginrich said...

I mash them, but keep all skins on. I like the skins. I cook them for hours, half a day and they just blend into the seeds and sauce, all the water boils out. I add basil, garlic, olive oils and onions.

August 24, 2010 at 9:59 AM  
Blogger Phiddy said...

Ah you need a steam juicer. Makes pretty quick work of getting rid of the water from the tomatoes. Instead of going up into the air, you can keep it and drink it. Mind you it doesn't look like tomato juice as it has no pulp, it's almost colorless but very tasty. Add a dash of Worcestershire to the glass and on a hot day.... yummy.
I don't get rid of my seeds or, skins either. An immersion blender takes care of all of that.
You rock sista!

August 24, 2010 at 10:30 AM  
Blogger Phiddy said...

Ever used a steam juicer? It takes care of the water from the maters instead of heating up your kitchen for hours at a time. And, what you get is tomato water which you can enjoy on those hot days with a dash of Worcestershire added to a cold glass. Yummy.
I use an immersion blender on the tomato seeds and skins left over from the steam juicer when I make my sauces. No reason to loose that goodness either.
You rock sista!

August 24, 2010 at 10:35 AM  
Blogger Unknown said...

So keep cooking! ;)
If you've got a slow cooker, you could always make sauce in that, just adding more tomatoes as the liquid reduces. Or, for my personal favourite, roast quartered tomatoes with red wine vinegar and olive oil. They cook down a lot, size-wise, and the flavour is amazing. I like to keep a big jar in the fridge in summer, for salads (they make a killer panzanella if you use the juice for dressing), use as a side dish, or just mixing through pasta. Yum!

August 24, 2010 at 11:34 AM  
Blogger Misha said...

You guys are making me hungry..... tomatoes, sauce, soup, percolated coffee..... It's only 9:45 here people.... 3 hours to lunch!

I need to find some local tomatoes still....

On the coffee note, I have a stovetop percolater as well. I only use about 6 cups of water and about 5 tablespoons of course ground coffee. I set mine on medium for a good 30 minutes. I'm usually done showering and running around getting kids ready by then.

August 24, 2010 at 11:48 AM  
Blogger Beth of the Rocks said...

This comment has been removed by the author.

August 24, 2010 at 1:15 PM  
Blogger Beth of the Rocks said...

Hi Jenna, looks good! I've yet to try making my own tomato sauce like that, I'm glad you posted this it gives me an inkling.

I noticed the comments about heating the kitchen and house up with this kind of cooking. Instead of using appliances that require electricity, you guys could set up an outdoor kitchen. All you need are a woodstove and preparation area. Or prepare inside and just cook outside. My parents are off-grid - they live close to the Maine coast - (I'm stuck in Indiana boo!) and use their outside setup for any heavy summertime cooking and canning. I wish I could have one but I live in the city. My dad does a LOT in a dutch oven. I'm going to try a solar cooker - inexpensive to make and free to use - it's on my list of things to do, in the "I'll get to it eventually" category. :)

August 24, 2010 at 1:21 PM  
Blogger doglady said...

My recipe is from the Jane Brody cook book. Calls for tomatoes, basil, garlic, onions, thyme, salt, pepper and olive oil. After it has cooked a few hours I run it through Cuisanart. The seeds are hardly noticeable. Beats the heck out of the food mill deal.

August 24, 2010 at 8:09 PM  
Blogger Sarah said...

I just got a new recipe for roasted tomato sauce that looks amazing. I'm going to try it out to use up our tomatoes because you can make giant pans of it in the oven all at the same time. If it works out, I'll let you know.

August 25, 2010 at 12:00 AM  
Blogger My Mothers Daughter said...

Looks absolutely amazingly yummy!

August 25, 2010 at 11:18 AM  

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