Now, the "seed" heirlooms don't always proliferate the way "conventional" tomatoes do, and I do give myself some backup protection by purchasing heirloom seedlings at my local nursery. However, then you have years like last year, which started off at a lead-shelled snail's pace before taking off full throttle at the end of the Summer. What we couldn't consume (which was a fair amount, given the buckets of tomatoes we were pulling in from both my heirloom and my mom's conventional gardens) went into freezer bags and got packed into our deep freezer for later processing. I knew I wanted to make sauce with them, I just never got around to it by the holidays.
When Christmas rolled around, I was surprised with a giant pressure canner under the tree - I couldn't wait to play! The canner opens up the world of low-acid food preservation to me, and allowed me to try preserving my classic marinara - which I hadn't attempted before with a waterbath because it doesn't call for acidifying the mixture. I know I could have just added some citric acid to the batch before, but the flavours are so perfectly suspended that any added tartness would skew the overall impression of the medley. This way, it's canned up relatively quickly and is safe without acidity - and for a first go with any sort of pressure-cooking appliance it was a relatively fool proof "baby step" into that world. At any rate, my jars will help (partially) bridge the gap until I can get the Summer sun on my shoulders and my shovel in the ground!
This #SundaySupper is celebrating tomatoes. April is National Florida Tomato Month, and the state is the second largest tomato producer in the country. Fresh tomatoes are high in vitamin C and vitamin A, are fat-free and low in sodium, while providing 10% of your daily potassium needs.When you cook down good quality fresh tomatoes like I did, you also get a huge boost of lycopene, which is made more available with heating. All this and a killer flavour? Yes please!
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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Pressure Canned Homegrown Tomato Sauce
Makes ~3 cups, 12 servings
4 ½ lbs fresh tomatoes, frozen, thawed and drained
½ cup water
6 cloves garlic, halved
1 small onion, quartered
1 tsp Cabernet salt (or sea salt)
1 tsp black pepper
1 tsp paprika
1 tbsp basil
1 tsp oregano
1 tsp dried parsley
½ tsp dried thyme
1 tsp raw sugar
- Combine tomatoes, water, garlic and onion in a large pot. Bring to a brisk simmer and cook, uncovered, 20 minutes or until everything is soft.
- Puree in a food processor or blender, or by using an immersion blender, then run through a food mill to remove any remaining debris and seeds.
- Return to pot, add remaining ingredients and simmer, uncovered, for 2 hours, until thick and dark red.
- Fill sterilized jars, leaving 1 inch of headspace.
- Process in a pressure canner 20 minutes for pints, 25 minutes for quarts.
- **If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
- **If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 209.5 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.0 g
Protein: 1.6 g