So now that the chill is in the air, all the tomatoes I grew this summer had to be harvested! I didn’t want to lose a single one to the impending frost. But there were a lot of tomatoes. So, for the very first time, I decided to make sauce and can it for use throughout the winter.
If you go to home page of Ball, the jar maker, you’ll find all the instructions you need on how to safely prepare the jars and lids. They also offer lots of recipes, but I decided to make up my own.
We cut up a pile of tomatoes and put them in large pot, along with lots of fresh garlic, salt, pepper, and a little bit of brown sugar.
Then I added the last of the fresh oregano from the garden and simmered some more.
Then we added some fresh bay leaves and most of a bottle of red wine that had been uncorked but not consumed, and let the whole thing simmer for a while longer.
While the pot was simmering, we sterilized the cars and lids and then filled them and put them in the same pot, this time filled with lightly boiling water. We boiled the lids in a separate pan. Then we sealed the jars and left to cool.
In the meantime, we made a yummy white pizza to use up the tomato scraps. This one featured an olive oil, lime thyme (my favorite purchase from Trade Secrets this past May), and fresh-squeezed garlic base, onto which we added mozzarella, cheddar, and feta cheese. Then we layered the tomatoes, spicy shrimp (prepared with cilantro, bacon, and red pepper flakes, finished off with the last of my purple basil from the garden). It went into an oven preheated to 400 degrees for 20 minutes, and presto! The picture is not doing this yummy pizza justice!