Archive for Sauces, Salsas, and Chutnies


Last week when we arrived at the farm to pick up our CSA share, just after experiencing our first earthquake, our farmer asked me if I wanted more tomatoes. I said I did but not that day. I could immediately tell by the look on her face that she had already set some aside for me so I quickly added unless you have some ready. Of course they did.

I had hit the wall when it came to tomato canning and needed a break but our farmer told me that she thought it was the last really good tomato week so I took them anyway. And they sat in my kitchen, and they started to ooze, and then they started to smell. Sunday I was going to deal with them but it was the urchins’ last day of summer before school so we played outside instead. Monday morning though I went through those tomatoes, pitched a whole bunch, and cut up the good ones for salsa.

DATE: 08/29/2011
FRUIT: celebrity tomatoes, italian hot peppers, and jalapeño peppers
SOURCE: CSA farm and the garden
RECIPE: from a friend
YIELD: 8 pints


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Barbecue Sauce

BBQ Sauce

DATE: 08/24/2011
FRUIT: tomatoes, apples, onions
SOURCE: CSA farm and the farmer’s market
YIELD: 18 pints
NOTES: I probably should have let it reduce a bit more. I also added half a jar of tabasco sauce this year to give it a little more kick.


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Basic Tomato Sauce – Batch 2

More basic tomato sauce….

Tomatoes for Sauce

DATE: 08/17/2009
FRUIT: a little more than a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 14 almost-quarts

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Cocktail Sauce

On Tuesday I got bushel of tomatoes from our CSA farm to make pasta sauce. On Wednesday I made the pasta sauce and then wondered what I was going to do with the small amount of tomatoes left from the bushel. I had planned to make ketchup but it turns out there weren’t enough tomatoes for that, so….I thought for a while. Then I remembered that I saw a recipe for cocktail sauce in my newly acquired Ball Complete Book of Home Preserving — which I got from Costco last time we were there — and checked and sure enough it only uses 2 quarts of pureed tomatoes.

Friday morning Stefan picked up some horseradish for me and I pureed the remaining tomatoes to get, one-and-a-half quarts of puree. So, every tomato, big or small, that I had available went into the food processor. We’re talking cherries, grape, sungold, and red — just enough to get to 2 quarts of puree.

Cocktail Sauce

DATE: 08/12/2011
FRUIT: 2 quarts tomato puree
SOURCE: CSA farm and garden
RECIPE: cocktail sauce from Ball Complete Book of Home Preserving
YIELD: 10 half-pints and one that didn't seal so went into the fridge
NOTES: I grated the horseradish in the food processor and ended up with long strings of horseradish. I let these cook a little bit and then pureed the whole thing with the immersion blender. This seemed to give it the perfect consistency.

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Basic Tomato Sauce

Just my basic pasta sauce ready to be used in recipes or doctored to stand on it’s own in February. Don’t forget the lemon juice in each jar!

Lemon Juice in Pasta Sauce Jars

DATE: 08/10/2009
FRUIT: most of a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 7 almost-quarts, 2 didn’t seal so went in the fridge

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Peach Salsa

When I returned the empty half-bushel box with the apricots I heard myself say that if they filled it up with peaches I’d take it back. Why did I do that? He said to give them a few minutes so as I walked away I thought, I guess I’m making salsa this week!

Peach Salsa To Be

DATE: 08/12/2011
FRUIT: 12 cups chopped peaches
SOURCE: farmer’s market
RECIPE: OMG Peach Salsa
YIELD: 8 pints

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Apricot Chutney

When there are just a few apricots left it’s time to make chutney. I pretty much used the peach chutney recipe from putting up and used apricots instead of peaches.

Processing Apricots

DATE: 08/01/2011
FRUIT: 5 pounds apricots
SOURCE: farmer’s market
RECIPE: peach chutney recipe from putting up
YIELD: 7 pints

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