hriacobacci
Cathlete
I just use the mason jars and do the full on canning process. If you don't have enough to warrant that - freeze it.
Yes, PLB is a great all around leg workout, Heather! Hope it 'gets me good'!! But it's funny, because my lower body has been generally sore from Turbo Fire. it's weird. (Nora... is that happening to you too?)
The recipe is very simple. I guess it's all in what you add to the sauce. I just took about 24 tomatoes (bought in 1/2 peck at a roadside farm stand) and put them in boiling water, covered, removed from heat. Let stand a few minutes and then immersed them in a cold ice water 'bath'. After they were cool enough to handle, I took the skins off (and the center 'tough' piece) and then threw them in a food processor. I saved 2 of the tomatoes to chop up only and added them in. I sauteed chopped onion and garlic (you can also do any veggie you like in your sauce) in a big pot. After processing, I added them to the big pot. Added spices (italian spices, red wine, balsamic vinegar, chopped fresh basil and crushed red pepper) and about 1/2 can of italian spiced tomato paste. Simmered on the stove for 2-2 and 1/2 hours.
That's it! It really was good. I'm going to use it again in Eggplant Parmesan tonight!
Heather: what kind of jars do you use and where do you store the sauce? I probably could do that with the leftover!
Can not wait for lots of pictures and stories form the RT!!!!!