Sauce making day!

It rained again today making outside work a total mess. I did manage to sneak out between showers and pick about two gallons of cherry tomatoes. These things seem to never quit producing! I was amazed at all of the new green tomatoes that were on the plants. There is a never-ending supply of cherry tomatoes at our house! But, for now at least I had something to occupy my time inside and have an excuse for not cleaning house! Five jars were added to the shelf and five were set aside to trade for okra from my brother's garden. He is great about sharing the wealth from his garden so I try to have something to give him in return. A good many of the jars of jams, jellies, relishes, fruits and vegetables that I home can will make their way to his house. It is sort of a great bartering system we have between us, that is just what neighbors do.

I have been asked several times for my tomato sauce recipe. I usually do not use a recipe (I just throw in whatever is on hand from the garden) but I decided I had better make a copy for those who want it. It always helps if you have fresh tomatoes and fresh herbs but if not, those from the market will do. The easiest way to preserve this would be to let cool, put in freezer safe containers and freeze. To home can this safely, please follow the instructions that come with a pressure canner as it can be different with each system.

Tomato Sauce

12 large tomatoes

3 bell peppers

3 cloves garlic

1 large onion

1/4 cup fresh basil minced

1/4 cup fresh parsley minced

1/4 cup fresh oregano minced

(Note: if using ground oregano, use 2 tablespoons or to taste)

1 tablespoon ground paprika

1/2 cup Marsala wine

1 tablespoon ground anatto achiote (optional)

1 tablespoon salt (optional)

water

2 tablespoons cornstarch

Cut the tomatoes in quarters and place in a large pot, seed the bell peppers and add those. Pour in enough water to prevent scorching on the bottom (I only put about 2 cups of water and just stir frequently). Coarsely chop the onion and garlic and add those, the herbs and spices to the tomatoes. Cook on medium-low heat until onion and garlic are well done (again, stirring frequently). Let cool. Run all of this through the blender or food processor until pureed. Strain through a coarse sieve to remove peels and seeds. Return tomato puree to the pot, add the Marsala wine and simmer. Here again, keep stirring to prevent scorching. Cook slowly for about 30 minutes. If it is not the desired thickness, mix the cornstarch to 1/2 cup cold water until well blended and stir this into the sauce. Stir constantly until thickened.

Just an added note..the anatto is just used as a natural coloring agent and is not necessary if you have very ripe, red tomatoes. Also, I do not add the salt since so many folks are on salt-free diets.