Friday, February 14, 2014

Tomato sauce time



We're still harvesting loads of huge beefsteak tomatoes (Brandywines) which is great, and keeping me very busy in the kitchen! I've frozen lots and also made a basic sauce (for pasta and also pizza once reduced down to thicken it up).

I've made several batches which are all now stored away in the pantry for use in the coming year.


My trusty electric Fowler's Vacola preserving kettle (water bath unit) is doing a grand job and makes preserving a lot easier. Once done it can easily be emptied of the water using the tap on the side. It was a great score from a charity shop, a fraction of the price of a new one.

We had some of the sauce tonight in homemade meatballs and spaghetti, if I do say so myself it was delicious! You just can't beat homegrown tomatoes.

10 comments:

Captain Shagrat said...

Recipe please for your meatball spaghetti, my fella loves them.

Kathy said...

Just wondering what your recipe is? Regards Kathy A, Brisbane, Australia
www.oureverydaylifeinpictures.blogspot.com
www.oursimpleandmeaningfullife.blogspot.com

BLD in MT said...

No, you certainly can't beat them. They're the best. We didn't have the best of tomato crops last season, but we're still not out of the sauce we canned. We sure love pizza and pasta. That is quite the canning device you've got there, too. That tap would be handy. I've never seen that before.

Ailsa said...

Love your preserver. I picked up a second hand one last year and it has been brilliant. Prior to that I was using a large pot, or a roasting dish in the oven. This way is far safer. Not so much hot water sloshing about! The sauce looks great. Lovely bright red.

Cabbage Tree Farm said...

BLD in MT, the preserver unit originates from Australia. Not sure if you would have something similar over there in the states. I gather folk use pressure canners a lot?

Cabbage Tree Farm said...

Hi Ailsa
thanks, yes it is so much easier than having to deal with big pots of boiling water!

Cabbage Tree Farm said...

Hi Captain Shagrat
Basically I use beef mince (about 400g for 4 or so serves), 1 egg, 1 tsp Dijon mustard, about 1 Tspn chopped rosemary, 1 tsp chopped oregano, a good amount of (homemade) breadcrumbs, salt and pepper, mix and form into meatballs. Then add the sauce (recipe below) Serve with (preferably homemade) pasta and grated parmesan cheese.

Cabbage Tree Farm said...

Oops forgot to say, chill meatballs for a bit then fry in oil until well browned and just cooked through before adding to sauce!

Cabbage Tree Farm said...

Hi Kathy, I just fry up some green onion - maybe 2 large ones, some garlic (about 4 big cloves), then add washed & chopped tomatoes (remove 'eyes' and any green/bad bits), add some balsamic vinegar, a good Tspn salt, a couple Tspn brown sugar, mix and simmer for about 20mins until soft. I used 2 big bowls of tomatoes - sorry don't have exact measurements. Then cool before whizzing with stick blender. Cook again for a while to reduce and thicken (not essential as can be done when using jar later on).

Ock Du Spock said...

Looks good!