This year I am making tomato sauce and apple sauce. I don't have much time for these types of projects, but I like having a stash of local foods to eat in the winter. I have a new process that involves less hands-on time than the traditional methods and results in less waste.
I cut out the cores and coarsely chop the fruit. I cook it all down, skins included. With the tomatoes I even leave the seeds. Once the fruit is cooked down enough, I turn off the heat, and then blend it all smooth with an immersion blender. If the sauce is too thin, I cook it a bit more. Then I put the sauce in freezer safe containers (sometimes mason jars and sometimes plastic containers depending on what I have on hand). I let it cool on the counter or in the fridge if it's already late in the day, and then into the freezer it goes. That's it.
The tomato sauce has texture. I don't know that I will use it for a plain marinara sauce, but I've been using it in stews, chillis, and pasta sauces that include beans and vegetables. Amongst the texture of the other ingredients, the texture of the tomato sauce isn't noticeable, and it's so healthy with the skins and seeds included.
Postato con Blogsy
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