Use Your Fresh Homegrown Tomatoes.
Learn how to make pasta sauce from all your fresh tomatoes. Your garden should have an abundance of tomatoes that must be preserved so that you can use them all year round.
This is something every gardener will love to do and be able to make delicious meals with the pasta sauce during the cooler months. You will have a great sense of achievement and be proud that you are using the produce from your garden.
You will need 40 or 50 Roma tomatoes, depending on their size to fill 6-7 quart canning jars. You will also need the use of a pressure canner to complete the process. They will be preserved for future use. Now you will need to plan where next years tomatoes are going to be planted.
This makes enough to can 6 to 7 quarts of pasta sauce.
We start by filling an 8 quart stock pot to the top with our Roma paste tomatoes (usually about 40 to 50 Roma’s, depending on size). We clean and chop them in to 1/2 to 3/4 inch pieces (skins and all) – and then put the pot on a medium heat setting and cook down for an hour or two. Once the tomatoes have cooked down (the pot will go from full to about 3/4 full during that time) – we run it through a food mill to remove all of the skins and seeds. You are left with about a little over half of a pot of thick tomato stock.