It was partly in light of where Niflmir lives, partly in light of T's post on the matter. :lol:
Why can't I find good tomatoes?
- Thread starter Niflmir
- Start date
It was partly in light of where Niflmir lives, partly in light of T's post on the matter. :lol:
I've never met a good Italian cook that didn't occasionally use a bit of tomato paste in a tomato pasta sauce.
We make our own paste, too. Sauce is always made at the time we need it and the paste is the frozen part. It already has the spices in it to let the spices' flavor spread around. We just add a tomato or two when we make the sauce. Turns out just lovely.
Making tomato paste seems a lot of work when a can of Hunt's great tomato paste can be a low as sixty cents a can.(we buy it by the case lot) Whatever turns yer crank..;-):lol:
Yep. Homemade beats storebought and we can make a few gallons in a day complete with seasonings. And as I say, just to make sauce needs a fresh tomato or two. And we don't even need to turn the crank (costs money to buy Hunts and the gas used to go get it). Besides, we like gardening a whole lot more than shopping and we have a better appreciation for the food we get for ourselves rather than the stuff someone else got and packaged.
I think we have different ideas as to what tomato paste is. To make "a few gallons" of tomato paste, you would need to skin and remove the seeds, and stew down and puree about a hundred pounds or more of tomatoes... I know some brands of tomato paste have seasoning but I prefer to use my own seasoning for each dish.
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We have a lady friend in the Okanagan...near Penticton. This lady put in twenty seven tomato plants. Right now she gets thirty five to forty large, ripe, tomatoes everyday. She says she's given tomatoes to everyone she knows, she's canned tomatoes, dried tomatoes, but it's getting ahead of her. There is no shortage of tomatoes right now. Our two plants on the sun deck are giving us three or four tomatoes every day and I'm getting tired of them. Reminds me of the time I put in six zucchini plants. The damn zucchinis grew so fast you could hear them and I didn't know what to do with them. I finally ignored them and at the end of the season we found three or four zuchinis that were over four feet long....;-):roll:
I know how she feels. I have canned so many different tomato recipes that I am running out of new ones.
However, if anyone has a tried and true recipe for a good pizza sauce, I would really like to try making it.
I got this froma friend who sells pizza in his pub. It's good if I spread it thinly (don't want to overpower other flavors):
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1 clove of garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons grated parmesan cheese
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon cajun seasoning
- 1 small bay leaf
- 1 teaspoon fennel seed
- In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
- Add tomato sauce and tomato paste and stir until smooth.
- Add remaining ingredients and bring to slow simmer.
- Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
- Remove the bay leaf and spread the sauce on your prepared pizza dough.
I don't think I have seen Italians use much more than tomato, salt, basil and oil. That being said, the quality of the tomatoes changes the flavour a lot.
Anna I will copy your recipe down for future use, but what I was looking for was a recipe that could be made in quantity and canned for future use.
I made tomato sauce with garlic, onion and basil and if I added something more to it would it serve as a pizza sauce?
I made tomato sauce with garlic, onion and basil and if I added something more to it would it serve as a pizza sauce?
I know why I can't find good tomatoes:
Picked about a dozen beautiful, vine-ripened Manitoba tomatoes from my garden. Made the mistake of letting my Cheasapeake Retreiver unsupervised for two minutes.
Tomatoes gone.
Luckily, more in the garden.
Picked about a dozen beautiful, vine-ripened Manitoba tomatoes from my garden. Made the mistake of letting my Cheasapeake Retreiver unsupervised for two minutes.
Tomatoes gone.
Luckily, more in the garden.
NOT a good idea.
Importing produce improperly to Canada can introduce disease and pests. The consequences could be catastrophic for Canadian farmers.
Read the form:
http://www.cbsa-asfc.gc.ca/publications/forms-formulaires/e311-eng.pdf
If you declare them, they will probably be seized and destroyed. Not declaring them would be illegal.
Stuffing your suitcase full of tomatoes probably would not qualify them for import.
http://www.inspection.gc.ca/english/fssa/frefra/cdnreqe.shtml
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I know someone who makes a pizza sauce using ranch dressing and garlic. lol
As far as larger quantities goes, use more ingredients.
I don't see why you couldn't make and then preserve (maybe even freeze) this recipe for pizza sauce made from fresh home grown tomatoes.
http://www.vancityallie.com/tag/best-pizza-sauce-recipe/http://
It sounds really good. :lol: Just double or triple or whatever the recipe and put it in canning jars and cook it for about 20 min in your canner just like any other fruit. The tomatoes will already be cooked before you ladle this into the jars so it should be fine safety wise.
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