| T O P I C R E V I E W |
| queenmushroom |
Posted - Sep 14 2015 : 07:50:50 AM
I've blanched my tomatoes, but instead of making the sauce on the stove top, I would like to make it in the oven (less chance of scorching ). Has anyone done this and and recommendations? Thanks.
Patience is worth a bushel of brains...from a chinese fortune cookie |
| 8 L A T E S T R E P L I E S (Newest First) |
| ceejay48 |
Posted - Sep 19 2015 : 2:36:35 PM
Lorena,
I can almost "smell" the fragrance of your sauce now! Sounds delightful! Good for you!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
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from my hubby - www.aspenforge.blogspot.com |
| queenmushroom |
Posted - Sep 19 2015 : 2:34:17 PM
My sauce came out wonderful without scorching. If I didn't live off grid I would have tried it in a crockpot. I drain the tomatoes after blanching. When I got ready to cook them down,there was juice in the bottom of my ceramic roaster,so that's what I cooked them in. I vented tinfoil over the roaster and just cooked them down for a couple hours. I added what I wanted (whole garlic cloves, quartered onion, green and red bell peppers ) and cooked it down for another couple hours. I did stir on occasion. Then when desired thickness was achieved, I added fresh basil and bayleaf and let it marinate in the fridge. Will be freezing tomorrow.
Patience is worth a bushel of brains...from a chinese fortune cookie |
| Nanniekim |
Posted - Sep 15 2015 : 6:06:39 PM
Anytime Ineed to cook tomatoes for a long time I use my pressure cooker without the lid. The pan is heavy so I have never had problems with scorching.
Kim |
| ceejay48 |
Posted - Sep 14 2015 : 7:47:10 PM
I"ve not made tomato sauce in the oven, but I have done apple butter and pear butter in the oven. I just cooked the fruit in the pressure cooker, ran it through the ricer, then put in roasting pan with all the spices and "baked" in the oven on low (200) for several hours. I would check it every now and then and stir, but it didn't scorch. Sure made the house smell yummy too!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
living life - www.snippetscja.blogspot.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| windypines |
Posted - Sep 14 2015 : 6:49:50 PM
I cook salsa down in the oven. Takes a while and I stir it once in a while. It does not scorch, which is good. For sauce I use a squeezo, heat the juice/pulp to boiling then strain with a cotton cloth. Put the strained pulp into a pot and add spices and cook for a little while and can. I have had good luck with this method. Happy canning
Farming in WI
Michele |
| queenmushroom |
Posted - Sep 14 2015 : 6:05:45 PM
I will be trying this in a few days. I'm basing this experiment on the fact that mincemeat can be cooked down in the oven prior to canning.
Patience is worth a bushel of brains...from a chinese fortune cookie |
| Marybeth |
Posted - Sep 14 2015 : 1:01:13 PM
I have made Tomato sauce, tomato soup, and Two batches of stewed tomatoes this past week all on the stove top. No scorch in fact I never even thought of it. Everything was really easy. the sauce and stewed toms I did peel the tomatoes but used everything else. the soup I put through the puree. I never thought about using the oven. So Lorena I am curious as to how it would work. Let us know.
MB
http://www.smallcityscenes.blogspot.com
www.day4plus.blogspot.com
"Life may not be the party we hoped for...but while we are here we might as well dance!" |
| Ninibini |
Posted - Sep 14 2015 : 09:19:10 AM
Lorena, No - I haven't done that. BUT what I did do was put all of my tomatoes in a big stock pot, then put the stock pot in my water bath canner that was filled about 2/3 full to the sides of the stock pot, and cooked them down that way (like a huge double boiler). It made all the difference in the world. Nothing was scorched, the tomatoes didn't "turn" and taste funny... Best danged tomato sauce ever! Tastes as fresh as fresh out of the garden. I will NEVER go back to store bought!!! Here is a link to the video where I learned to do this: https://search.yahoo.com/yhs/search?p=mrs+volfie+tomatoes&ei=UTF-8&hspart=mozilla&hsimp=yhs-002 I did almost everything exactly the same way, except I did strain my tomato sauce at the end, running it through a fine mesh colander, making sure everything went through except the seeds, and I added lemon juice to the jars. SO, so good! Also, when I peeled the tomatoes, I saved the skins, dehydrated them and then ground them into tomato powder. SO much better than tomato paste when added to your sauces and other dishes! And, finally, I saved all of the juice from the tomatoes and canned it up with a little lemon juice in the jar. We've been drinking it as well as adding it to different dishes as needed. It tastes just like fresh squeezed tomato juice! So, so, SO good! :)
Have fun - and let us know what you do and how it turns out, okay? I'm always interested in trying better ways of doing things!
Hugs -
Nini
Farmgirl Sister #1974
www.papercraftingwithnini.ctmh.com
God gave us two hands... one to help ourselves, and one to help others!
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