Mariquita Farm

Tomato Sauce Making Photo Essay
Tomato Sauce Recipe Page || Tomato Recipe Page


click to enlarge The tools for making the sauce. The metal thing with the red handle is a food mill. I use the insert with the smallest holes, it gets all the seeds that way.
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Remove the stems, wash the tomatoes.

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Halve the tomatoes.

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Put in a pan over fairly high heat. I then put about a 1/4 cup of water to get it started, it keeps the tomatoes from scorching before they start releasing their own juices.

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The tomatoes half cooked.

 

The sauce ready for the food mill. Remember: it's HOT and will cause bad burns if not handled carefully or allowed to cool some before milling it.

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The food mill ready for the sauce

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Milling the tomatoes

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The seeds and skins ready for the compost. In one flat of tomatoes, I had to clean out the food mill once in the middle.

click to enlarge One flat of early girls produced 8 quarts of watery sauce, or 5 1/2 quarts cooked down sauce. I mark the lids with 'tomato sauce 05' on the lids with a sharpie. They can then be put directly in the freezer (these are freezer/canning jars) or 'canned' in hot water. You can also use freezer bags if you're going the freezer route.
   

 



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