i continued the cooking down of the tomato sauce. last week i ran the second bunch of my tomatoes thru the strainer and cooked them down by half. but it was too hot to continue so i bagged it. literally, ziplock gallon freezer bag. it was nice and cool out so i took the previous two ziplock gallon baggies out of the freezer from earlier.
i cooked all that juice down by half again, for a total reduction of 3/4. (half, then half again).
i made a mess with the second pot
sauce making is always messy
then i cooked onions from my garden, attempting to caramelize them.
not sure if i succeeded, but either way they got nicely slowly cooked and browned. then i added minced garlic and cooked a little longer.
i had to strain the first batch of onions because i twitched while pouring the oil in the pan and there was way too much oil. but i used the same/strained oil on the second batch of onions and it all worked out.
added dried marjoram, oregano and thyme, basil
second pot
and a couple fresh small stevia leaves from my garden, just enough to cut any bitter from the tomatoes, not enough to actually sweeten anything. my sauce tasted WONDERFUL.
i made my moms version of goulash with it, which is basically spaghetti but with elbow noodles instead of spaghetti, and ground sausage instead of hamburger (not 'real' goulash). but she called it goulash to separate it from spaghetti. dad liked spaghetti better, us kids liked goulash better, less messy to eat.
ground sausage
garlic cheese bread YUMMY
dinner was nice and thick and stuck to the noodles and meat much better than when i made it a couple years ago.
the rest of the sauce got jarred up. i got 4 jars total, in addition to whatever i used to make dinner with.
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