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Old 08-18-2006, 12:48 PM
 
Location: Marion, IN
8,189 posts, read 31,265,426 times
Reputation: 7345

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HELP!

I seem to have planted waaaay too many tomatoes this year. I have 4 quarts of plum tomatoes on my counter, and 2 more will come in in a day or so.

I am hoping someone has a way to turn these into a wonderful spagetti sauce. I am learning to cook, but sauce always seems to start with paste. It seems to me that somebody has to know how to make a real old fashioned spagetti sauce from real home grown tomatoes.

If I have to cook it for more than a day that is o.k., my husband is out of town.

I am open to all suggestions, and thanks in advance.

 
Old 08-18-2006, 02:12 PM
 
Location: SE Michigan
6,191 posts, read 18,185,909 times
Reputation: 10355
Ooh, lucky you!
I'm not an accomplished cook or anything, but here's what I found. Skinning and cooking the tomatoes down, then freezing them just like that seemed to keep the fresh tomato taste better than making the sauce complete and thawing it out later. I used the baggies of frozen tomatoes for sauce and in soup bases and for meatloaf throughout the winter.

I'll leave it to others to give you recipes. I love putanesca sauces - with anchovies added.
 
Old 08-19-2006, 08:33 AM
 
Location: Marion, IN
8,189 posts, read 31,265,426 times
Reputation: 7345
Skinning? Ugh! 4 quarts of plum tomatoes?

Anyone have a good salsa recipe?
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