Monday, March 30, 2015

What is your favorite sauce tomato?

What is your favorite tomato for making sauces?  I have liked Roma and Amish Paste and used them for years. Last year our Roma's seemed to be "challenged" so this year we are starting from seed and planting Costoluto Genovese as they are highly recommended for sauce.

Roma Tomato

Amish Paste Tomato

The Costoluto Genovese meets our requirement for "heirloom" tomatoes because it has been know since before the 19th century.  It has a balanced flavor,weighs in at around 8 oz and is indeterminate. 

Costoluto Genovese
I am looking forward to soup, ketchup or as my husband says "quatsup" (see recipe below), barbecue and pasta sauce.

What is your favorite sauce tomato? Please let us know! There are hundreds of kinds of tomatoes to enjoy.
We found this recipe years ago and have modified it as we went along. Enjoy!!

Roasted Tomato Catsup (quatsup)

Makes 4 pints

5 pound ripe tomatoes, cored and quartered
8 tablespoons olive oil
2 medium onion, finely diced
4 clove garlic, finely diced
8 tablespoons cider vinegar
8 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
12 tablespoons honey
Kosher salt and freshly ground pepper
  1. Preheat oven to 350 degrees.
  2.  In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. 
  3.  Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes - the ketchup should be thick enough to round up on a spoon. May be refrigerated, covered, up to 2 days.
  4. Ladle hot ketchup into prepared  8 oz. jars, leaving 1/2 inch head space. Use a butter knife or similar to run along the sides of the jar, removing air bubbles.Wipe rim, center lid on jar, and add screw band to fingertip tight.
  5. Process 8-ounce jars in a canner bath for 15 minutes at sea level, more depending on altitude or larger size of jar.
  6. Remove canner lid and let jars rest for 5 minutes before removing from the water.
  7. Lift the jars out of the water and let them cool without touching or bumping them. Cool overnight. Once the jars have cooled, ensure they are sealed. Press down gently in the center of the lid. If it pops up and down, it is not sealed. Put the jar in the refrigerator and enjoy it for the next 3 – 4 weeks. If the lid remains taut, you've got a good seal.  Remove the rings from the jars before storing.
Enjoy the rich, spicy flavor all year long!

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