I’ve been doing a lot of my canning at night, which is a nice cool down for the day. This is supposed to be Second Monday giveaway day, but I canned tomatoes instead. Shrug. It’ll probably be Second Friday Giveaway this month.
It’s just terrible for photography. So…have this lovely tomato from Morgue File. That’s not snark; I actually really like that tomato.
I decided somewhere along the way that I wanted tomatoes canned for two purposes: a salsa base, and a sauce base.
Mid doesn’t eat my homemade tomato sauce but I do like it tossed with long thin noodles. I take canned chopped tomatoes and cook them down with garlic, herbs, onions, peppers, and whatever other applicable vegetables I have in the house.
And sometimes I want salsa that’s both fast and fresh-so I mix canned tomatoes with whatever fruit I have laying around, some corn, and assorted peppers and onions.
The fact I have an herb container garden now helps.
Both of these styles are effectively the same, the sauce base is just blitzed slightly in the blender to smooth out the tomatoes a little. The Ball version of this recipe has you pureeing the tomatoes, so take it as smoothly as you would like.
*Peeling the tomatoes is traditional, but frankly, I hate doing it, especially when they’re going into the blender anyway.
For the salsa base-
.5 lb tomatoes per 1/2 pint jar
4-5 fresh mint leaves diced
Dice your tomatoes (peel them if you normally do, I’ll probably run these through the blender after so I didn’t bother), dice your pepper. Add to a pot with the mint and bring to a slow boil for at least 10 minutes. Add 1/4 tea citric acid to each jar. Process for 30-35 minutes for a pint jar.
For sauce base-
Same as above, swapping the pepper for 1 clove garlic and globe basil for the mint. I also added a pinch of dried oregano. Cook down for longer so the tomatoes cook down more. Add 1/4 tea citric acid to each jar. Process for 30-35 minutes for a pint jar.
Cooking times and recipes modified from Ball recipes, Food in Jars, and the Hip Girls’ Guide to Homemaking.
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