Making your own Tomato Sauce (from dried Tomato Powder)

Last year I posted about my new discovery about making dried tomato powder from blending up tomatoes and dehydrating. This is one of my best gardening secrets that I wish I would have known about seven years ago, when we started gardening. It makes preserving your harvest so much easier!

Today I'm going to share the recipe for using this tomato powder in place of an 8-oz. can of tomato sauce. It's really easy and I'm thrilled that I no longer have to buy cans of tomato sauce - I can just use this sauce that I make from my own tomatoes. There is a slight change in taste from the canned variety, but I think it's an improvement! It's healthier because I know exactly what's in it and cheaper because I'm using what I grow instead of buying from the store. I hope you enjoy it too!

Tomato Sauce

Printable Recipe

*makes 8-oz.

*Note: This recipe for 8-oz. of tomato sauce works great if you already have a recipe that you use tomato sauce in that you love!

INGREDIENTS:

¼ Cup + 2 Tbsp. Tomato Powder

1/8 tsp. salt

¼ tsp. onion powder

¼ tsp. garlic powder

¾ Cup + 2 Tbsp. water

DIRECTIONS:

Heat water until almost boiling. In a small bowl combine the tomato powder, salt, onion powder and garlic powder. Pour hot water over powder mixture and stir until thoroughly dissolved. Use in place of an 8-oz. can of tomato sauce in any recipe.

Recipe Source: healthyfamilycookin.blogspot.com

My experimental test area to get this recipe just right!

To make it even easier, here's a bulk tomato sauce powder recipe that you can just add boiling water to re-hydrate:

Tomato Sauce Powder

Printable Recipe

*Makes 12 8-oz. servings when re-hydrated

INGREDIENTS:

4-1/2 Cups Tomato Powder

1-1/2 tsp. salt
3 tsp. onion powder

3 tsp. garlic powder

DIRECTIONS:

In a large container that seals, combine the tomato powder, salt, onion powder and garlic powder. Mix well. Store in a cool and dry place for up to one year.

To Re-hydrate:
Tomato Sauce {from Tomato Sauce Powder}

*Makes 8-oz.

INGREDIENTS:
1/4 Cup + 2 Tbsp. Tomato Sauce Powder
¾ Cup + 2 Tbsp. water

Heat water to boiling. In a medium bowl, pour hot water over tomato sauce powder and stir until thoroughly dissolved. Use in place of an 8-oz. can of tomato sauce in any recipe.

Recipe Source: healthyfamilycookin.blogspot.com

Linked to: Frugal Days, Sustainable Ways

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Sweet Peach Jam

It's harvest time here and we're LOVING IT!! We harvest about a bushel of peaches off of our Red Haven Peach tree. Here's one of our favorite recipes to enjoy peaches all year round!

Sweet Peach Jam

Printable Recipe

*Makes about 5 cups

*Note: This jam also freezes well if you don’t want to can. Just put the hot jam in jars (leaving ½” headspace) and stick them in the freezer when they’ve cooled.

INGREDIENTS:

About 4 lbs. peaches

2 Tbsp. fresh lemon juice

3 Cups Sugar

DIRECTIONS:
1. Wash jars, lids, bands and rinse well. Heat jars and lids in boiling water. Heat up water in your boiling water bath canner.

2. Prepare fruit by peeling, removing the seeds, and finely chopping. Measure exactly 4-1/2 Cups of chopped peaches into a 6 or 8 quart saucepan. Stir in lemon juice and water.

3. Measure 3 Cups of sugar into separate bowl. In another small bowl, mix 1/4 Cup sugar from measured amount and 1 box Less or No Sugar Needed Fruit Pectin (Make sure it specifically says "for less or no sugar needed"). Stir pectin-sugar mixture into fruit in sauce pot. Add 1/2 tsp. butter or margarine to reduce foaming, if desired (I don't usually do this).

4. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

5. Take empty jars out of simmering water, one at a time and ladle hot jam into hot jars, leaving 1/8" headspace. Wipe the rims and threads of each jar with a clean, damp cloth. Center the heated lid on jar and screw band down until fingertip tight. Then place jar in canner and repeat with other jars.

6. Once canner is full, add water if necessary to cover jars by 1 or 2 inches. Place lid on canner and bring water to a boil and lower heat until water stays at a gentle boil. Process according to times below (based on your current elevation).

Processing Times:
10 min (0-1,000 ft) 15 min (1,001-3,000 ft) 20 min (3,001-6,000 ft) 25 min (6,001-8,000) 30 min (8,001-10,000)

7. After processing, turn off heat and remove the lid for 5 minutes before removing jars from the canner. Set the jars upright on a towel to cool for 12 to 24 hours. Once jars are cool, test jars for a seal by pressing the center of the lid. The lid should not flex up and down. If it does, immediately refrigerate or reprocess with a new lid for the full length of time. Clean jars and remove bands. Label and store in a cool, dry, dark place for up to one year.

Don't forget to save plenty of fresh peaches for eating!!!

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Garden Update!

It's time for a brief garden update! Pictures taken today - Enjoy!

*First a little flashback....*
Do you remember this garden tour I gave back in June (Click picture to see the post)? Wow, what a change, eh?

*And back to the present...*

We've got roses blooming and a volunteer squash plant (that just decided to grow) taking over this area...

The grapes are turning purple...

The corn is as high as an elephant's eye...

A jungle of squash and melons growing here...

 and here....

And yes...the peaches are ready and delicious!!

Here's an example of a day's harvest...mmmh! :)

Mary, Mary 

Quite Contrary

How does your garden grow?

:)

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Tomato Bruschetta

This is the first year that we have successfully grown basil and boy have we been missing out! I love fresh basil. To me it is one of those herbs that is completely changed from it's fresh to dried state. And the marriage of tomato and basil is a perfect match made in heaven! Here's a light and delicious summer recipe that spotlights this amazing match. Enjoy!

Tomato Bruschetta

Printable Recipe

*Serves 4

*This recipe is delicious with Homemade French Bread!

2 Large vine-ripened tomatoes, coarsely chopped

2+ Tbsp. olive oil

2-3 sprigs of fresh basil, chopped (about 2-3 tsp.)

1 clove of garlic, cut in half

¼ Cup freshly grated parmesan cheese

1 loaf of crusty bread (Baguette, French bread, or Italian Bread), sliced to 1/2” thick

Salt & Pepper, to taste

In a medium bowl, combine the tomatoes, 2 Tbsp. oil and basil. Set aside and let marinate. Preheat the broiler to low broil and adjust the oven rack to the middle of the oven. Place the sliced bread on a cookie sheet and put it under the broiler. Toast the bread on both sides until it is lightly browned. Watch closely so the bread doesn’t burn. When bread is toasted on both sides, remove the pan from the oven and rub the cut side of garlic over one side of each slice of bread. Brush a small amount of olive oil over each slice. Then spread the tomato mixture evenly over the bread and sprinkle with parmesan cheese. Broil again just until the cheese is melted and the tomato mixture is hot. Season with salt and pepper to taste and serve immediately.

Recipe Source: Recipe slightly adapted from The Food Nanny

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Italian Meatballs with Quinoa

Have you discovered the health benefits and wonderful properties of quinoa yet? Well if you haven't, here's a few posts on red quinoa and white quinoa to help you get caught up. If you have, then maybe you're just trying to find more ways to incorporate these wonderful grains into the eating habits of your family like I am. Well here's a great recipe that is going down in my favorite-ways-to-use-quinoa-in-a-recipe book, if such a book existed. But since it doesn't, I'll just put it down in my tried-and-true favorite recipes of all time. 

These meatballs have wonderful taste and flavor and adding quinoa doesn't change the texture at all. This recipe adaptation is a great example of how to sneak in some fiber, protein and nutrition into food that your family probably already enjoys. 

Italian Meatballs with Quinoa

Printable Recipe

*Note: This recipe works great for making ahead of time. You can either refrigerate the formed meatballs before baking them or after. You can also freeze meatballs before or after they have been baked.

*Makes about 30-35 one-inch meatballs

INGREDIENTS:

1 Cup unseasoned bread crumbs (I used homemade whole wheat bread crumbs)

¾ Cup shredded Parmesan or Mozzarella cheese

½ Cup milk

½ Cup low-sodium beef broth

½ Cup chopped fresh parsley

3 eggs, slightly beaten

¼ Cup fresh oregano, chopped or 1-1/2 Tbsp. dried oregano

3 garlic cloves, finely minced

1-1/2 tsp. salt

2 tsp. ground black pepper

2 Tbsp. fresh basil, chopped or 2 tsp. dried basil

1 lb. ground beef or ground turkey

½ Cup uncooked quinoa (any color - red works best if you're trying to be "sneaky")

1-1/2 Cups whole grain flour (I used wonder flour)

DIRECTIONS:

First cook the quinoa following the instructions for cooking on the stovetop or in a pressure cooker here. While the quinoa is cooking, mix up the meatball filling. In a large bowl, add the breadcrumbs, cheese, milk, beef broth, parsley, eggs, oregano, garlic, salt, pepper and basil. Mix together and let the mixture sit for 10-15 minutes or until the breadcrumbs soak up some of the liquid. When the quinoa is cooked, let it cool slightly and then add it and the meat to the bowl with filling ingredients. You may want to get in there with your hands and make a big mess. It’s good therapy!

At this point the meatball mixture can be refrigerated for 2-3 hours or up to 24 hours, until you are ready to bake them. Refrigerating does have the added benefit of the mixture soaking up more of the liquid and making the texture of the meatballs a little better, but I’ve made them both ways and they are great either way.

When you are ready to bake, preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease foil. Place the whole-grain flour in a shallow dish. Form mixture into one-inch diameter meatballs with your hands or using a cookie scoop. Dredge the meatballs in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20-25 minutes until the meatballs are completely cooked through.

Serve with your favorite tomato sauce over pasta or as a meatball sandwich.

Recipe Source: adapted from Mels Kitchen Cafe

Linked to: Ultimate Recipe Swap

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