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Help! I have too much tomato puree!!

Posted by on Aug. 31, 2010 at 6:43 PM
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 And i have NO idea what to do with it!

The original recipe I was going to use to make spaghetti sauce said that 20 pounds of tomatoes would make about 7 pints of spaghetti sauce... I wanted to make twice that plus pizza sauce, so I pureed an entire bushel of tomatoes... well I think I've got too much! 8 pounds gave me 10 half pints of pizza sauce, so now I have enough for like 40 pints of spaghetti sauce... I don't want that much!

Any ideas on what else to do with it??

 

by on Aug. 31, 2010 at 6:43 PM
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Replies (1-5):
michiganmom116
by on Aug. 31, 2010 at 6:50 PM

Taco sauce?  Pizza sauce?  can it plain?

zoeysmom331
by Member on Aug. 31, 2010 at 6:58 PM

 hmm... canning it plain might work...

SanDiegoMaxMom
by Member on Aug. 31, 2010 at 7:21 PM

I have an Amish Cookbook that has a recipe for Tomato Juice Cocktail:

-12 quarts tomatoes, cut into chunks

-2 medium green peppers, chopped

-2 celery sticks, minced

-1 medium onion, minced

-2 2/3 cups sugar

-1/4 cup salt

-1 tsp black pepper

1. Put all veggies in large stock pot, add water to a depth of 1 inch.  Cook slowly until veggies are tender.  Pour mixture through food press (I think you can mill or strain)

2.  Pour pureed mixture back into stock pot, stir in seasonings and bring to a boil.

3.  Pour into canning jars, leave 1/2 headroom and process in waterbath for 1/2 hour.

 

I'll bet you can start with the tomato puree and add vaggies and seasonings. 

GOOD LUCK!!!

zoeysmom331
by Member on Aug. 31, 2010 at 7:38 PM

 awesome, thanks! I might actually do that.

Quoting SanDiegoMaxMom:

I have an Amish Cookbook that has a recipe for Tomato Juice Cocktail:

-12 quarts tomatoes, cut into chunks

-2 medium green peppers, chopped

-2 celery sticks, minced

-1 medium onion, minced

-2 2/3 cups sugar

-1/4 cup salt

-1 tsp black pepper

1. Put all veggies in large stock pot, add water to a depth of 1 inch.  Cook slowly until veggies are tender.  Pour mixture through food press (I think you can mill or strain)

2.  Pour pureed mixture back into stock pot, stir in seasonings and bring to a boil.

3.  Pour into canning jars, leave 1/2 headroom and process in waterbath for 1/2 hour.

 

I'll bet you can start with the tomato puree and add vaggies and seasonings. 

GOOD LUCK!!!

 

SanDiegoMaxMom
by Member on Aug. 31, 2010 at 9:51 PM

I might try it too, once our summer tomatoes come in.  Our weather has been so cool that things aren't ready yet.....weird.

I have to say that I love the Amish cook book.  I did their bread & butter pickles and their dills....so easy.  I might also try the recipe for pickled peppers.

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