I meant to post this last week but I got caught up with paying bills and birthday type things. Not to mention actually making my tomato sauce. I do a batch of tomato sauce at least once a month from the start of tomato season to the end. I use only fresh ingredients straight from the farmers' market and I grind up my spices myself.
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| Getting ready for the pot! |
I grew the basil in this batch of tomato sauce but I found out very quickly that I'm not very good with veggies. I can grow mums like crazy but everything else seems to die on me. (I'm told I care for them too much). But anyway my sauce, it is an all day affair that takes about an hour and a half of prep time and four to six hours of cooking depending on the batch.
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| After four hours of simmering |
Oh it was so yum. This was the first batch I decided to can, the rest we ate up fast. The canning was an interesting process, I'd never done it by myself before. Sure long ago as a kid I had canned strawberry jam with my grandmother but really I had only filled the jars.
This time though, I did everything myself and boy did I make a mess (sorry no pictures). But in the end it turned out great. We gave jars to our parents and still managed to have three left over for the winter. So exciting! Every-time I open the pantry I see them and grin.
We've found that this tomato sauce pairs great with a sweet red wine. Our suggestions would be Oliver soft red or Smith-Berry Farms Flat Rock Red (both delicious local wines and fairly inexpensive). As a matter of fact I might break open a jar and nom some of this tonight :)
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| Tomato sauce pasta with mozzerella cheese, Smith-Berry Farm wine. Flowers and Cherry tomatoes fresh from the Farmers' Market |
Artful Anthropology
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