The tomatoes are finally starting to come in…things have been really slow this year. Not sure if it is the cool, rainy weather or what. We recently had our county fair, and the struggle was real trying to find enough for the kids to pick for their garden boxes.
I did get 14 pints of salsa canned last week, which was great, my super-picky 13 year old son will only eat my salsa and I swear he eats a pint every couple days. I am hoping to get a lot more canned yet to keep up with the demand around here.
I also like to make my “Mom sauce” as the kids call it. It is a spaghetti sauce chock full of many of the heirloom veggies we grow. The flavor is out of this world.
Here’s a before shot. The flowers are for the table…and oops, looks like I got someone’s feet in the pic too. 🙂 Sorry for my fine photography skills. 🙂
Every year I try to make this recipe a couple times. I usually freeze it, although this year I did pressure can it. You cannot can this recipe with a boiling water bath due to safety. That was a real learning curve…I could not find a reliable recipe for how long and what weight to process it at. I’m a little bit afraid I did too much too long, I had two jars break. I guess I know better for next time. So on that note, I’m making no advice there, please Google more tried and true canners than me.
The finished product:
Heirloom Spaghetti Sauce
I don’t recommend specific quantities…every batch I’ve ever made turns out a bit different. It depends on what I have on hand. I have also added carrots and eggplant in the past, however, they weren’t ready yet so none in this recipe.
I’d say to start with about 5 pounds of tomatoes, at least enough to give it a tomato base.
To this I added: 3 peppers, a couple small heads of broccoli from the garden, 3 onions, 8 garlic cloves, several sprigs of fresh basil, a couple of handfuls of fresh parsley, 6-8 collards (you can use kale too), and three stalks of garden celery.
First of all, I run everything through my blender until everything is finely processed. This takes many “batches” to get it all. I put everything in the biggest stock pot I have, and heat until boiling, and then about 20 minutes simmering. The sauce does not look like normal spaghetti sauce, it has a much paler color at first. I add Real Salt or sea salt to taste. To this batch, I also added about a quart and a half of bone broth just for added nutrition and flavor.
For supper that night, I fried up 2 pounds of burger in my large skillet. After that was cooked I added enough sauce to feed my crew…we had enough for that night plus one day of leftovers for everyone. I did add a little extra virgin olive oil to the sauce, about 2 T. I add one 2 oz can of tomato paste for every 2 quarts of sauce roughly. You can add more or less to get it to the desired thickness. This sauce is very thin, and you will need to do this. Serve with spaghetti, gluten free spaghetti, zucchini zoodles, spaghetti squash, whatever you want.
After that, I did have enough to can/freeze six quart jars of sauce. You can make this in any amount with whatever you want for veggies. If you freeze the sauce in jars, be sure to leave a couple inches of head room at least, and cool completely before freezing.
I thought I’d share a few of the heirloom tomato varieties I planted this year. They had wonderful flavor! German Pink (we plant every year), Hungarian Heart, Pink Vernissage, Black from Tula are shown in the above picture. Not affiliated with either Seed Savers or Baker Creek, I just order alot of seeds from them!