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Use Your Garden Tomatoes in this Tomato Sauce

Posted Jul 14 2011 9:20pm

This month’s topic on the Green Mom’s Carnival is food preservation.  That covers any and all methods of keeping foods for later use.  Early in the 20th century, canning was a very common way to preserve food.  People grew large gardens and preserved the harvest to eat in the winter.  With the advent of freezers, canning became less common.  
This recipe for tomato sauce is the main reason I raise tomatoes in my garden (plus I love fresh vine-ripened tomatoes).  This sauce can be used for pizza or pasta. It is a great all-around marinara sauce.  I grow almost all of the ingredients in my garden.  It can be frozen or canned.  I can it in small jars and use several if I need a large quantity.  I’m almost out of last year’s supply but the 2011 crop is ripening in the garden now.  I’ll be canning more tomato sauce soon.
Tomato Sauce
1/2 cup onion, chopped
1 clove garlic
2 T oil
1 small carrot grated
2 T green pepper chopped
1 bay leaf
1 t oregano
1/2 t thyme
1/4 t basil
2 T chopped fresh parsley
2 C fresh Roma tomatoes
1 t salt
1/4 t brown sugar
1/8 t pepper
I got the original recipe from Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey.  I use it almost unchanged except that I do not use canned tomato paste as they do.  I don’t want to used a can that is lined with BPA. It’s a great recipe.  Try it!

This Green Mom's Carnival is hosted by Farmer's Daughter .
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