So, yesterday while I was out doing lawn chores, Tracy was busy doing kitchen chores.
She readied up the kitchen and the 10 1/2 pounds of nice, red tomatoes that were ready to be sauced. We wanted to try the roasting method we had read about when we first used our Chinois to sauce frozen tomatoes last May.
After washing the tomatoes (no skinning necessary), Tracy cut each tomato in two (lengthwise) and laid them on baking sheets, cut side down. Then, the tomatoes were baked at 350 degrees for 30 minutes. She didn’t add anything at all to the tomatoes at this time.
The tomatoes came out having rendered a lot of watery juice and with wrinkly skins. Tracy mostly used shallow baking sheets. She said she’d use taller sided roasting pans next time.
After letting them cool a little, into the Chinois Cone they went. It didn’t take us long at all to turn those 10 1/2 pounds of ripe tomatoes into about 6+ quarts of seedless sauce. Tracy kept the Chinois full, and I supplied the little elbow grease necessary.
We added some nice peppers from the garden (fresh Bridge to Paris red pepper plus roasted cayenne and sweet pimento peppers). We’ll also add onions, garlic, basil, and maybe other herbs, all from the garden as well. Last year our experiments showed that this sauce is sweet enough without adding sugar, so we are adding no sugar this year.
This should reduce to about 4+ quarts which we will then process in our pressure canner.
We found this method to be really easy and pretty fast, and we plan to stick with it as the method for making sauce going forward.