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Summer In a Jar - Simple Tomato Sauce With Garlic & Basil
by
Eve Fox
Calificación: 4.0
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%20did%20delay%20my%20posting%20this%20for%20over%20a%20week.%20But,%20as%20they%20say,%20better%20late%20than%20never...%3C/p%3E%3Cp%3EI%20used%20a%20mix%20of%20heirloom%20tomatoes%20from%20our%20CSA,%20Hearty%20Roots%20Community%20Farm,%20and%20plum%20tomatoes%20from%20Hardeman's%20farmstand%20just%20down%20the%20road%20from%20them%20in%20Red%20Hook.%3C/p%3E%3Cp%3EI%20kept%20the%20additions%20simple%20-%20saut%C3%A9ed%20onions%20and%20garlic,%20fresh%20basil,%20sea%20salt,%20freshly%20ground%20pepper%20and%20a%20little%20red%20wine.%3C/p%3E%3Cp%3EAlthough%20there's%20considerable%20prep%20time%20involved,%20%20the%20process%20is%20quite%20simple%20--%20just%20blanch,%20peel,%20chop,%20saut%C3%A9e,%20simmer,%20sterilize,%20and%20can!%3C/p%3E%3Cp%3EIt%20takes%20a%20little%20while%20but%20there's%20something%20very%20satisfying%20about%20pulling%20the%20skins%20off%20those%20delicious%20red%20'maters.%3C/p%3E%3Cp%3EAfter%20chatting%20with%20my%20cousin,%20Nina,%20our%20family's%20culinary%20oracle,%20I%20decided%20to%20be%20daring%20(or%20terribly%20foolish,%20TBD,%20depending%20on%20whether%20I%20end%20up%20poisoning%20my%20whole%20family%20with%20botulism...)%20and%20ignore%20the%20guidelines%20about%20adding%20lemon%20juice%20or%20citric%20acid%20to%20the%20jars%20prior%20to%20canning.%20I%20tried%20to%20minimize%20the%20risks%20by%20keeping%20my%20non-tomato%20additions%20minimal%20to%20ensure%20that%20the%20sauce%20will%20be%20of%20a%20higher%20acidity,%20having%20the%20sauce%20at%20a%20boil%20when%20it%20came%20time%20to%20ladle%20it%20into%20the%20jars,%20thoroughly%20sterilizing%20the%20jars,%20and%20processing%20the%20hell%20out%20of%20them%20once%20full%20and%20capped.%20However,%20none%20of%20this%20will%20actually%20prevent%20botulism%20so%20my%20directions%20below%20call%20for%20lemon%20juice%20as%20I%20do%20not%20want%20to%20be%20responsible%20for%20causing%20any%20deaths%20among%20my%20readers...%3C/p%3E%3Cp%3EI%20am%20a%20relative%20canning%20novice%20but%20I%20have%20canned%20tomato%20sauce%20in%20this%20manner%20in%20the%20past%20without%20killing%20anyone%20so%20I'm%20just%20going%20to%20cross%20my%20fingers%20and%20hope%20for%20the%20best.%20But%20YOU%20should%20add%20the%20lemon%20juice%20or%20citric%20acid%20to%20the%20jars%20or%20use%20a%20pressure%20canner%20since%20that%20will%20allow%20you%20to%20get%20the%20sauce%20hot%20enough%20to%20actually%20kill%20any%20botulin.%3C/p%3E%3Cp%3ERemember%20that%20important%20adage%20(adored%20by%20parents%20the%20world%20over):%20%22Do%20as%20I%20say,%20not%20as%20I%20do.%22%20Here's%20the%20recipe.%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.%20Bring%20a%20large%20stockpot%20of%20water%20to%20a%20boil.%20Immerse%20the%20tomatoes%20(you'll%20most%20likely%20have%20to%20do%20this%20in%20batches%20unless%20you've%20got%20a%20really%20really%20big%20pot!)%20in%20the%20boiling%20water%20for%2030%20to%2060%20seconds%20or%20until%20the%20skins%20begin%20to%20split.%20Then%20dip%20in%20a%20large%20bowl%20of%20cold%20water%20(ice%20water%20is%20best)%20and%20slip%20off%20the%20skins.%20Core%20the%20tomatoes%20and%20remove%20any%20blemished%20or%20discolored%20parts.%20Chop%20roughly%20and%20set%20aside.%3C/p%3E%3Cp%3E2.%20In%20a%20large,%20heavy%20saucepan,%20saut%C3%A9%20the%20onions%20and%20garlic%20in%20the%20olive%20oil%20until%20translucent%20and%20fragrant.%20Add%20the%20tomatoes,%20basil,%20sugar,%20wine%20and%20spices%20and%20bring%20to%20a%20boil.%20Simmer%20uncovered%20until%20thick%20enough%20for%20serving%20-%20this%20will%20take%20a%20few%20hours.%20The%20volume%20will%20be%20reduced%20by%20almost%20one-half.%20Stir%20often%20to%20prevent%20sticking.%20If%20you%20prefer%20smoother%20sauce,%20you%20can%20use%20an%20immersion%20blender%20to%20process%20the%20sauce%20right%20in%20the%20pot%20(this%20is%20what%20I%20did.)%3C/p%3E%3Cp%3E3.%20When%20the%20sauce%20is%20beginning%20to%20look%20like%20it's%20approaching%20the%20right%20consistency,%20fill%20your%20canning%20pot%20with%20water%20and%20put%20it%20on%20high%20heat.%20Once%20the%20water%20has%20reached%20a%20boil,%20place%20your%20jars%20and%20lids%20in%20the%20water%20and%20boil%20them%20for%2010%20minutes%20to%20sterilize%20them.%20Or,%20if%20you%20don't%20have%20a%20canner%20or%20don't%20want%20to%20deal%20with%20all%20this%20hootenany,%20you%20can%20also%20just%20freeze%20the%20sauce%20in%20batches.%20Just%20let%20it%20cool%20down%20fully%20before%20you%20put%20it%20in%20whatever%20containers%20you%20plan%20to%20freeze%20it%20in!%20We%20often%20use%20yogurt%20containers.%3C/p%3E%3Cp%3E4.%20To%20be%20safe,%20add%201/4%20teaspoon%20of%20citric%20acid%20or%201%20tablespoon%20of%20lemon%20juice%20to%20each%20pint%20(double%20those%20amounts%20for%20quarts).%20Then%20ladle%20the%20bubbling%20hot%20sauce%20into%20the%20hot,%20sterilized%20jars,%20leaving%201/2-inch%20head%20space.%20Remove%20any%20air%20bubbles.%20Wipe%20the%20rims%20and%20screw%20threads%20with%20a%20clean,%20damp%20paper%20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