About all that is left is tomatoes, paprikas, and eggplants. I have been hoarding tomatoes in the freezer in anticipation of a cool day for canning. I dry the paprikas and grind them (they have the best flavor!). The eggplants haven't been too prolific this summer, but it's just as well. I didn't have the time to deal with mass quantities. They are medium size and white with a faint pink/purple blush. They have a delicate flavor and are great when lightly breaded and fried in Canola oil. They are also wonderful grilled or as baba ganoush.
So here are some end of summer recipes--spaghetti sauce and chili sauce. Can't live without these staples of life. You won't find anything quite like them on a grocery shelf and they are open to a great deal of artistic interpretation. Enjoy.
4 quarts tomatoes (fresh or frozen), peeled and quartered (about 24 large)
1 cup onion, chopped
1 cup Bell pepper, chopped
3/4 cup Canola oil
1/4 cup sugar
2 T Italian seasoning
1 T oregano
1 T basil
2 tsp. black pepper
dash of your favorite hot pepper sauce or a pinch of dried hot peppers (ground)
4 large cloves of garlic, minced
1 T salt
12 oz. can tomato paste
Note: Adjust the seasonings to suit your personal taste.
- Combine all the ingredients in a large stainless steel pot except onions, peppers, and tomato paste.
- Cook approximately one hour.
- Use a hand held blending wand (like Cuisinart's Smart Stick) to puree the mixture.
- Add remaining ingredients and cook another hour or until the sauce is reduced to the desired thickness.
- Fill sterilized quart jars and leave about 1/2 inch head space. Be sure the tops of the jars have no chips and are wiped clean before screwing on the sterilized lids. A particle of food can prevent a proper seal.
- Process in a water bath (boiling) for 45 minutes or in a pressure canner at 10 pounds for 15 minutes. The lids will make a popping sound as they cool, indicating that they have a proper seal.
Spicy Chili Sauce
4 quarts of tomatoes, peeled and chopped (about 24 large)
1-1/2 cups of chopped bell peppers (about 3 medium)
2 cups of chopped onions
1-1/2 cups vinegar
1-1/2 cups sugar
1 T salt
1 T celery seed
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground cloves
1 T dry mustard
Chili peppers to taste
- Combine all ingredients and simmer until thick (about 2 hours)
- Use a blending wand to puree the mixture in you like.
- Pour the hot mixture into sterilized pint jars, leaving 1/8 inch head space. Be sure the tops of the jars have no chips and are wiped clean before screwing on the sterilized lids.
- Process in a water bath (boiling) for 15 minutes.