I have to admit that I was a little reluctant to make my own tomato sauce, but that is before I discovered there is tomato sauce and there is tomato sauce. After I tasted the first jar I became totally hooked and probably will never buy a jar of sauce from a store ever again.
Another reason I love canning tomato sauce is it’s environment friendly and frugal. This time of year the produce sections are bursting with tasty tomatoes that don’t travel far or come from a hothouse. They are only around for such a short time and it is great to get a basket of them and can a bunch of sauce for the winter. Funny how the urge to live more in pace with nature has benefits of saving money, being green and has similarities with life in the 1940’s. Read my friend Suz post in Slow family online
Canning is for many a lost art that only grandma used to do. Does our canning and other activities for limiting our carbon footprint and slow our families’ lives make us women literally go back in times? Read: Are we drowning feminism in homemade tomato sauce and breastmilk?
Anyways frugal or drowning feminism here is how I make tomato sauce
Tomato sauce
4-tablespoon Olive oil
300 g chopped onions
2-6 garlic cloves
6 green celery with leaves chopped
2 kg tomatoes with the skins taken off
Without seeds(your choice) and chopped in chunks
2.5 dl water
2-teaspoon salt
2-teaspoon sugar
1-teaspoon zest of an orange
Fresh herbs: thyme and bay leaf
Heat oil in a casserole with onions, garlic, and celery and fry on medium heat for about 10 minutes.
Add the rest of the ingredients stir and heat to a boil. Turn down the heat and simmer until most of the most of the excess water is gone and you have a nice tomato sauce consistency.
Pour the sauce into hot sterile jars (click here for more info about canning) and seal them.
