Good Lifestyle

There is something about the tradition that can help improve the taste of food. That said, for the past 13 summers, my family and close friends gathered one weekend to make unforgettable memories and makeHomemade tomato sauce for a whole year.

Call us crazy, but the sauce tastes so delicious that no matter what each of us went, we drop everything to go home in Toms River, New Jersey to support one ton oftomatoes We order a local Jersey farm. Moreover, with the bustle of everyday life, it's really convenient to have a fresh sauce and house hand for those whoSunday Dinners and beyond.

The sauce manufacturing process takes two long days, but it is always worth it, because the last 365 days reward. And although you may think that making a tomato sauce surplus is difficult and complex, it's actually not as difficult as you think.

Here is my family tradition, not broken, so you can see everything that goes in this fun Foodie weekend, we do for over a decade.

The use of this recipe will make about 120-130 homemade tomato sauce jars in your home.

In order to maketomato sauceOf course, you of course need the tomatoes, as they are the main ingredient. For the sauce, we ordered new tomato Plum Jersey in a local farm. So I suggest to order plum tomatoes for the sauce. The San Marzano tomatoes are delicious, but they are the most price and size give less sauce.

For this recipe for homemade tomato sauce, you will need nine bushels of plump and juicy tomatoes.

Tomatoes will probably be very dirty on the farm, then we wash our tomatoes with water pipe in a baby pool. Nobody wants a land full of sauce! Rub each tomato and all the tomatoes with your hands so that no dirt is left behind, then dispose own tomatoes in a vacuum and clean bushel. Make sure to get out of dirty water after washing each bushel.

Before cooking the tomatoes,cut them is an essential part of the process. First, gather all the "Cutters" you can do this, that is to say hands merrier! We align a table with chairs and put the empty on the table bushels and bushels full of tomatoes next to the chairs so that the blades have easy access.

At this point, you will also collect rubber gloves to prevent cuts and size,knives cut tomatoes and mixing bowls for all the leftovers you cut.

Now it's time to cut the nine bushels of tomatoes washed. (WARNING: This can take a few hours, so make sure you have some of your favorite music in the background). To properly cut the tomatoes, cut them in the middle and cut a "V" on each side of the interior of the tomato.this technique successfully withdraw the rod and the white part unwanted tomato.

Throw these remains In the mixing bowl on your lap, then cut the tomatoes into quarters (cut it on each side of the tomato in half) and mix the cut pieces into a clean empty bushel.

Continue cutting until all the tomato is cut into four. As you meet the bushels with chopped tomatoes, cover every few layers with salt kosher (we useMorton)

More importantly, before cooking sliced ​​tomatoes, smooth bushels on an inclined table manner and allow time for some of the water échaient outside tomatoes.

In a 60-liter pot, cook the tomatoes cut on a large burner in the crushing several times with a large wooden spoon. You may need to do a few batches or you can distribute it in three separate pots.

After three hours, you will notice that the tomatoes are very soft and are already processed into a red sauce because the seeds will also be scattered. It means that you are ready to put the cooked tomatoes through atomato presser, which will work to separate seeds and skins.

Carefully use a small saucepan to scoop the tomato sauce from the big pot and pour it in the top of the machine. I suggest wearing a glove on the hand that goes in the hot pot. Put a 90-quarter pot at the end of the presser to collect the separate sauce.

The tomato presser will operate to separate the seeds and the skin from the tomato pulp, which will cause a smooth sauce in this 90-quarter pot. We put an aluminum tin to the nozzle of the presser to collect the skin and the seeds to avoid a big mess.

Once the large pot of the sauce is filled with the press to the tomato, it is time to put this on a burner and stir constantly for two hours so that the bottom does not burn. Beware: The smell is so good that you may just want to jump directly into the pot.

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In order to make the sauce very tasty, you will need essential ingredients. For your nine tomato bushels, peel six greatWhite onions and chop them finely. Then peel 10 whole bulbs with garlic and have all cloves in a culinary robot. You will also need to clean a very large bushel of fresh basil. Cut the basil is optional.

In a 30 liter pot, pour a tin and half ofextra virgin olive oil, olive oil or a mixture of two. It will be for garlic, onions and chopped basil. Then add the onions chopped to hot oil and cook until they are translucent. Add garlic to hot oil and jump until garlic is gilded. Just be careful not to burn it!

After the garlic is golden brown and the onions are translucent, mix in the basil, the black pepper, the salt and the red pepper flakes. When it comes toseasoning, use your judgment on how much. You can always add more seasonings to the big pot before JAR.

It is now time to pour the tomato sauce that cooks two hours and fasteners in a 120 liter pot. Once everything is mixed, add a cup ofsugar. Let this cook while stirring constantly for at least two hours. Adjust the seasoning to your desire when the kitchen sauce.

After two hours, your sauce taste so delicious that you will be so excited about Jarez-it finally (we give you permission to steal some for that nightpasta dinner!).

For an effective and safe jarring process, it's important to create a station. To do this, put all your pots, lids and mason rings cleaned.

There should also be an aluminum tray with paper towels above to place some pots at a time so that can be filled with sauce.

Ultimately! You can now jar your sauce. Remember that it takes a team of people to do it. First of all, ask a person on a glove to protect their hand from the combustion, while someone else continually waves the pot so that it does not burn.

Ask the person with the glove to fill a saucepan of the big pot and fill each jar one by one. Just make sure you use a funnel so that the sauce did not spill.

Warning: the pots will be extremely hot! Ask someone else hold them with a flat towel and seal them closely with the lids. The heat of the JAR vacuum cleaner seals the lids, which is so long the shelf life of the sauce.

Make sure someone else wipes each pot with a flat towel to eliminate all excess sauce that could have illuminated outside the glass, then place them in a case (usually in cardboard) that contains 12 mason pots.

After all this hard work, it is at last time to eat your sauce! Nine sauce bushels should give 11 cases of 12 pots, which is around 132 mason jars full of sauce. You can store the pots in a pantry or garage for two years.

Enjoy your home sauce with your favorite pasta or use it in different recipes likeParmesan chickenParmesan Aubergine,bolognese,Stuffed peppers,Chili,Meatballs,Pizza, and more. And of course, give them to friends and family to boast rights. You have won it after all.