I don’t know what came first, the realization that I was good at growing tomatoes (or maybe they are just easy to grow) or the fact that homemade pasta sauce tastes way better than store bought stuff.
I have loved the routine of spending Septembers in my kitchen making pot after pot of pasta sauce to use throughout the winter.
If there ever was something that made me feel like a true homemaker pasta sauce would probably be it.
This recipe is different than the typical tomato sauce because only a little more than half of the contents are tomatoes, the rest are other veggies that I sneak in there. (Sneaky cooking for the win!)
I’ve left this recipe in it’s smallest form but I usually triple or quadruple it every time I made it, based on the number of tomatoes I have. I will blanch and then take the skins off and seeds out of the tomatoes and measure how much I am left with and then make the recipe from there.
To blanch the tomatoes you simply score the bottom with a knife, forming an X, and cut out the top of the tomato. Then you pop them in a boiling pot of water for about a minute and a half and then put the tomatoes in ice water for two minutes. From there it is easy to peel and de-seed them.
I have learned over the years that Roma tomatoes are by far the easiest ones for this recipe. They have a low seed content and their skin is a lot nicer than that of other tomatoes, many of my friends don’t even peel them, if you want to leave the peel on you can go ahead.
You can feel free to not include some of the veggies I’ve listed or try adding some different ones, I don’t even do exactly the same thing every time. For example, I don’t always add zucchini to the recipe but if I have a zucchini on hand I’ll definitely include it.
Also, this summer we grew Anaheim peppers instead of jalapenos and since they are not as hot I added a full one to the recipe instead of just half. If you like your sauce on the spicier side you can add more hot peppers or some dried chili flakes.
To store the pasta sauce I just put some in large freezer bags and then freeze it flat so it is skinny and doesn’t take up much freezer space.
I also usually store some in a jar in the fridge to be used shortly.
I have no yet tried to can this recipe but it is something I plan on trying soon!