Hartman Yellow Tomato Sauce
My husband is a big apocalypse believer and has been teaching himself all sorts of survival skills, including gardening, breadmaking, beer brewing, as well as many others. He has been quite successful with tomatoes, garlic, onions, and scotch bonnet peppers. On this particular day, we were suffering from an abundance of tomatoes so decided to can some sauce. My husband decided he wanted to help, and in the process learn how to do this.
Several pounds of tomatoes (these are hartmen yellows)
1 medium onion
3-4 cloves garlic
some fresh basil for flavor
Salt and Pepper to taste
1. Rinse tomatoes
2. Cut tomatoes in half
3. Cover tomatoes with water
2. Simmer on low for 1-2 hours until tomatoes break down
3. Strain tomato water and solids through sieve (mine dates to my grandmother and has a solid wooden pestle to push the tomatoes through)
4. Keep rotating pestle (or handle), periodically scraping the sides, until all that is left is skins
5. Bring tomato sauce to boil over medium heat
6. In a blender, combine onion and garlic
7. Add onion and garlic to tomatoes and let cook down to the consistency you enjoy
Note: If tomato sauce is slightly bitter, add a tablespoon of sugar. Additionally, we added the basil a little early in the process. I would recommend waiting until the last few minutes to toss that in.
8. We sanitized our jars, added the tomato sauce, and boiled in a water bath for 55 minutes, per the Ball canning directions.
We tasted it before we canned it and were pleased with the results. We haven’t broken open up a jar of the previously canned sauce, but I’m sure it will be tasty. We did have a few people solicit a jar of it. Unfortunately, we haven’t had enough to share yet.