Monday, June 13, 2011


It's been raining here in Northeastern Ohio now for some time!  Our garden was 2 weeks delayed in planting due to standing water and the soil being so saturated, it was unable to be tilled! 

This year's garden is much like those of the past, ie Parkwood gardens.  We have 12 tomato plants, 16 pepper plants of different varieties, zucchini, yellow summer squash, eggplants, onions, garlic and herbs.   Each year we say we will not plant as much, just enough for the table and each year we over plant!  One addition this year is a tip-of-the-hat to my husband craving for Creole - - okra!

Still, by the end of summer we will have the ingredients for homemade marinara sauce which we can jar and use all winter long!  Let me share with you my mother's recipe for home canned tomato sauce.  I found it written on a scrap piece of paper, tucked inside one of her old cookbooks recently.  Not sure why she put it in pint jars when she had 6 people to feed but that's what the recipe says!


3 cups of sliced onions
2 cups of diced green pepper
2/3 c olive oil
2 cloves of garlic
3 quarts of finely chopped, seeded and peeled tomatoes
2 t. of salt
1 t. each of rosemary, thyme and basil.

In a large kettle saute onions and peppers in oil until onions are tender.  Add garlic and saute 3 minutes more.  Add the rest of the ingredients.  Simmer uncovered on low heat for 3 hours or until thick, stirring often.  Pour into 1 pint sterilized jars, leaving 1 inch of head space and seal.  Process at #15 pounds of pressure for 25 minutes.  Can also be frozen for up to 3 months without processing.

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