Pax 33 Report post Posted September 3, 2010 I'm a beginner at this, first year. any suggestions are welcome. I've been making tomato sauce ('gravy' as my Italian neighbors call it) with my nice Roma harvest. I also add cans of locally grown, organic, plum tomatoes if I have ready Romas but not enough to justify sauce making. I throw other varieties of tomatoes in if they are reaching prime, with no plans for their immediate use. I use the recipe for "Basil-Garlic Tomato Sauce" from the Bell Blue Book: guide to preserving (2010), page 74. We have a 12" pot, 2 steps out the back door with sweet basil growing in it. I also grew my own oregano this year... success . I'm freezing the completed sauce in zip loc bags (after it cools off - trying not to connect hot food and plastics now for food safety reasons) and putting them in a deep freeze at zero degrees. This winter I'll make lasagnas and other Italian entrees. Share this post Link to post Share on other sites
waysider 845 Report post Posted September 4, 2010 Has it really been a whole year since last we heard THIS? Share this post Link to post Share on other sites
Has it really been a whole year since last we heard THIS?
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