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Post by nana on Jul 18, 2020 9:20:17 GMT -5
I posted this on the other site some time back, and I don’t think I ever did here, so I am remedying that oversight, since tomato and zucchini season is upon us.
Take a 13x9 or any large roasting pan and fill it to the brim with chunked tomatoes, onions, a handful of peeled garlic cloves, plus any other vegetables like zucchini, peppers, etc that you like. Toss with salt (go easy on the salt, because it will become more concentrated as it cooks-you can always add more later), pepper and a generous splash of olive oil, and if you like you can add some dried spices like basil, oregano, rosemary, fennel too.(Oooh! I think next time I have some bulb fennel I’ll chunk some of that in the pan!) I tend to go about three parts tomatoes to two parts other stuff, but trust me, there is really no wrong way to do this. It’s all to taste. The secret is to put the pan in the oven set to 500 and turn on the gas for about 30-45 minutes, then let it sit with the gas turned off for around three hours. (I tend to put my stuff in the oven during the preheat time unless it’s something like cake or cookies that needs a specific temperature.) At the end of the CWTGTO time the amount will be reduced by about half and you will have a pan of caramelized, delicious saucy goodness, that you can buzz in the blender to make it smooth, or leave chunky.
I do big pans of this to freeze my summer harvest for pasta and pizza sauce instead of canning anymore. For safety, don’t can this unless you have a pressure canner— the additional veggies make it too non-acidic to use a water bath.
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Post by droppedstitch on Jul 20, 2020 19:25:59 GMT -5
Yum! Can’t wait for things to ripen in my garden!
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Post by mach12 on Oct 1, 2020 16:38:31 GMT -5
Nana, You're a Chambers Master for sure. I love these recipes you've come up with and so does my wife. We have another batch of this sauce in the oven, CWTGTO, right now and it's not only great stuff but I love the smell of it cooking too. Not sure why the combination smells so good but it sure does.
Yet another great Nana recipe! Thanks!!
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Post by vaporvac on Oct 1, 2020 18:57:36 GMT -5
thanks for the repost, nana. Don't know how I missed this the first time! I wish I had some this year. In the past, I've been doing a paste in the double-decker Tbaker with plum tomatoes. Mach12, the Twell is also great to dry cherry tomatoes. I do this til they're still soft and then freeze them.
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Post by mach12 on Oct 1, 2020 20:32:36 GMT -5
thanks for the repost, nana. Don't know how I missed this the first time! I wish I had some this year. In the past, I've been doing a paste in the double-decker Tbaker with plum tomatoes. Mach12, the Twell is also great to dry cherry tomatoes. I do this til they're still soft and then freeze them. Do you just remove the stems, wash them and then put them in, skins and all?
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Post by nana on Oct 2, 2020 8:16:24 GMT -5
Nana, You're a Chambers Master for sure. I love these recipes you've come up with and so does my wife. We have another batch of this sauce in the oven, CWTGTO, right now and it's not only great stuff but I love the smell of it cooking too. Not sure why the combination smells so good but it sure does. Yet another great Nana recipe! Thanks!! I am truly flattered! And very glad you are enjoying it. Someday I hope to be able to hold a cooking spoon to Chuckie!
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Post by mach12 on Oct 2, 2020 10:29:15 GMT -5
Nana, You're a Chambers Master for sure. I love these recipes you've come up with and so does my wife. We have another batch of this sauce in the oven, CWTGTO, right now and it's not only great stuff but I love the smell of it cooking too. Not sure why the combination smells so good but it sure does. Yet another great Nana recipe! Thanks!! I am truly flattered! And very glad you are enjoying it. Someday I hope to be able to hold a cooking spoon to Chuckie! Yup, Chuckie is awesome. When we went to pick up the stuff we had refinished at IPE Chuckie and his wife invited us over and the dinner he laid out was amazing. I can see why Dwayner is always going up there to tinker with stoves and stuff, you ain't fooling me. Of course, I spent a good share of the time watching him in action and picking his brain and really learned a lot. When I discovered Chambers stoves I was excited to find one with the technical aspects they have but what I didn't expect was to find the great people they seem to attract. I think John Chambers would be pleased.
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Post by Chuckie on Oct 2, 2020 20:14:23 GMT -5
Nana, You're a Chambers Master for sure. I love these recipes you've come up with and so does my wife. We have another batch of this sauce in the oven, CWTGTO, right now and it's not only great stuff but I love the smell of it cooking too. Not sure why the combination smells so good but it sure does. Yet another great Nana recipe! Thanks!! I am truly flattered! And very glad you are enjoying it. Someday I hope to be able to hold a cooking spoon to Chuckie! Uhhhhhhhhhhhhhh, nana, I know JUST enough to be DANGEROUS when it comes to cooking!! The latest pix of your BREAD shows I can't hold a candle to YOU!!! And cinnabar is THEE TRUE Chambers Queen, cooking "sans instruments"!!! I just "wing it" when I cook, which used to drive Monkey's-Mother-The-LabTech DAFT!!! Unless it's bread or a cake, a recipe is pretty well "up for translation". I think I've said before, my Grandma I was told used to keep a teacup on top her Hoosier-type cabinet. She'd fill it w/H20, pour it in the flour bin, and scoop up IMMEDIATELY whatever flour "stuck" to. The water was JUST what she needed to make ONE loaf of bread. I was also told that she used to make yeast in the late teens up to the Great Depression from potatoes that she'd cut open and do SOMETHING to, then let it "age" to make yeast. At any rate, a LOT of these old "wives tricks" are lost to history, ALAS!! Thanks anyway for the undeserved kudos. As stated, can't hold a CANDLE to you, cinn and several others unnamed herein!!
CHEERS! Chuckie
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Post by nana on Oct 2, 2020 20:29:23 GMT -5
The kudos are well deserved, Chuckie. Don’t forget, you have your K of C and I have crockpot night. I know how these things go. Unless you’re making everything up out of whole cloth (and I don’t think you are) you are the New Jersey Tim of your neck of the woods. That is high praise indeed!!
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Post by nana on Aug 12, 2021 6:42:27 GMT -5
Another bump up because it’s that time of year again! I don’t need to see the recipe (more of a method) myself, but there may be some new folks with gardens here who are wondering what to do with it all. I had a friend on Long Island who planted her first real garden this year and was overwhelmed with what were literally the fruits of her labors!😄
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Post by nana on Sept 21, 2022 17:00:12 GMT -5
Another bump up. Nowadays I also do a pan or two and really let it sit CWTGTO until there’s hardly any liquid, then buzz it in the processor and freeze it in ice cube trays. When I run out of frozen sauce, I can buy store bought canned tomatoes, and throw a few of these concentrated cubes in and I can get away with telling people it’s sauce that’s been simmered all day! If I was the kind to lie about stuff like that.😉
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