Saturday, 8 January 2011

Pasta sauce

At this time of year, there are plentiful summer vegetables, especially tomatoes, zucchinis and herbs.  These are exactly what one needs to make pasta sauce of the kind that one finds in the supermarkets, though one can't be sure just what is in those multicoloured jars of sweetened and watery (though sometimes thickened with some kind of starchy material) sauce.  Now is the time to make some inexpensively and to be used for the rest of the year...
... and here are the first seven jars that I have made today.

This particular mix contains tomatoes, zucchinis, onions, garlic, herbs and a few jalapenos, salt and pepper.  I cooked the mixture yesterday...
 ... evaporating it down until it wa fairly thick....
 ... and overnight, on the woodstove (cooling down) it thickened nicely....
 This morning I have put it into jars and sterilised it for about 30 minutes (200F)....
... while at the same time cooking the rest of the tomatoes in the stainless steel pot to make them into  tomato paste...

There was too much sauce today to fit into the seven jars that I can sterilise at the same time, so these two are in the freezer.
I've never had frosen pasta sauce before,  but I can't see why it won't work.

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