Sunday, September 23, 2012

The Making Of The Sauce ...

Every year, we make sauce.

Mom and I procure some amount of plum tomatoes – somewhat easily had at this time of year, and this year, we procured a bushel, in an honest-to-God bushel – and then we procure the rest of the ingredients and then, when we're both feeling ambitious, we convene to make sauce.

The division of labor is as follows: I dice tomatoes. Mom does everything else.

Lest you think that I'm getting off easy, allow me to assure you that I do not.

Have you seen a bushel of tomatoes?! That's a freakin lot of tomatoes!

There are always a few tomato casualties, tomatoes that are far past their prime. But for the most part, I don't have to trim up most of the tomatoes, and so today, I diced the entire bushel's worth and we made half of the sauce that we will eventually make. But now all of the tomatoes are diced, and handily portioned into ginormous Ziploc bags, so the rest of the process will be easy, as the recipe is a snap and all mom will have to do is dice onion and press garlic and measure out the other stuff.

When all was said and done, I diced enough to total 96 cups of tomatoes, which doesn't sound like that much, considering that dice tomatoes was all I did for most of the afternoon.

But it's nice to do once a year and mom has a commercial freezer, so she stashes the tidy pints and lets the flavors meld over time and then, in the middle of winter when the closest thing to nature is a twig sticking out of the snow, she can pull out a couple of pints and boil some pasta or simmer down a couple of pints to use as pizza sauce or defrost a few pints as a base for soup.

It really is delightful stuff. And simple. So if you have a lot of tomatoes on hand and you're stumped for an idea, give this a try.

Beth Note: The recipe below is for a single batch of sauce, but we always double each recipe and adjust accordingly. So the first amount is for a single batch and (the amounts in parentheses) are our tweaks and substitutions for a double recipe.

Spaghetti Sauce

1 cup chopped yellow onion (2 cups)
2 tablespoons butter (3 tablespoons)
5 cloves garlic, pressed (1 head garlic; there is no such thing as too much garlic)
12 cups chopped fresh tomatoes (24 cups; we use plum tomatoes)
2 cups dry red wine (3 cups; we use Chianti)
6 ounces tomato paste (12 ounces)
2 teaspoons instant beef bouillon granules (5 teaspoons beef base)
4 teaspoons dried basil (6 teaspoons dried basil; rub it between your palms to crush it)
2 bay leaves (4 bay leaves)
8 ounces sliced mushrooms (16 ounces; we buy prewashed, sliced mushrooms; save yourself the effort)

Saute the onion in butter until translucent. (We use 16-quart stock pots just to give ourselves plenty of room to stir and to allow a nice amount of surface area for simmering.) Add the garlic and saute until fragrant. Add everything else. Simmer about 1 hour. About 45 minutes into cooking, sprinkle with a bit of baking soda and stir. (It's rather atomic!) Ladle into freezer containers (you can buy sleeves of 'em at food-service stores for just a few bucks). Be sure to leave a bit of room for expansion. When slightly cooler, top with lids and stash in the freezer. Makes about five pints.

2 Comments:

Anonymous Anonymous said...

Thanks for the recipe, my fall tomato crop is coming up nicely. Cuz, Dan

9:09 PM  
Blogger Beth said...

That should make a sane amount.

Mom and I just made another 30 pints today! But we're done. For the year.

9:21 PM  

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