Mar
23

Plugging Along- Quick Crock-Pot Spaghetti Sauce

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We’re still plugging away, furiously working towards the launch of the new website and blog next week. In preparation for this move, the forum will close on Thursday and we’ll reopen it in its new location as soon as we possibly can, hopefully on Friday. Stay tuned for details.

 

 

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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods.  Intentionally Domestic is the home of the longest running real food meal plan on the internet, now in its eighth volume.

KerryAnn has over eleven years of real food experience.  Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Independent Distributor and she loves that crazy wrap thing!

Founded in 2005, we help you feed your family nourishing foods they will love.  With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes real food easy, accessible, affordable and family friendly for everyone.

KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.

 

 

Comments

  1. Vicki says:

    I just checked the bionaturae website through the link you provided above. According to them, their tomatoes are canned in PBA-lined cans.
    http://www.bionaturae.com/faq.html

  2. Vicki says:

    Excuse me, I meant BPA (my fingers where moving faster than my brain again).

  3. KerryAnn says:

    You are correct. It is only their glass jarred-containing tomato products which are BPA-free. Thank you for pointing that out, I will correct the post.

  4. Amy says:

    How much does this recipe make? Enough for one family size dinner? (4-6 people)–or enough that I can freeze several dinners worth?

  5. KerryAnn says:

    Amy, it serves 4-5 if you use a half-pound of ground beef. Six or so if you use one pound. It depends on how much your family eats in a sitting. We tend to go heavy on the sauce and light on the pasta, so it would serve four or six, depending on the amount of ground beef I use.

  6. jpatti says:

    Why would you be avoiding the canned tomatoes due to BPA, but using canned tomato paste? Is it not an issue in paste?

    I replace tomato paste in most recipes with dehydrated tomatoes, not so much because of BPA, but because so many recipes call for 1 TB or so, and I can’t be bothered with freezing extra to save, etc. Basically, any recipe involving canned tomato products, if it doesn’t use an entire can, just gets on my nerves. ;)

    You can buy dried tomatoes, of course, but you can dehydrate yourself easily enough too. IMO, it’s less work than canning tomatoes.

    When using, I pulverize the tomatoes in my Vitamix and then mix the power with warm water. My conversions for powdered dried tomatoes:

    paste = 1 part powder + 1 part water
    sauce = 1 part powder + 3 parts water
    soup = 1 part powder + 1 part water + 2 parts cream
    juice = 1 part powder + 24 parts water

    *****************************************************************
    Other useful tomato conversions from my kitchen notebook, handy when you have the “wrong” sort for a recipe:

    1 large tomato = 1 1/2 medium tomatoes = 3 plum tomatoes = 1 1/3 cup cherry tomatoes = 1 cup chopped tomatoes

    1 cup canned tomatoes = 1 1/3 cup fresh diced tomatoes, simmered in minimal water for 10 minutes

    1 cup tomato sauce = 1 cup canned tomatoes with liquid put through Vitamix

    1 cup tomato juice = 1/2 cup tomato sauce + 1/2 cup water = 3 TB tomato paste + 1 cup water

    *****************************************************************
    If I am canning tomatoes, I tend to can sauce rather than whole tomatoes. My favorite recipe for sauce follows.

    When using this sauce, if for spaghetti, add a bit more basil with your fried meats. If for pizza, add more oregano.

    * 45 lbs roma-type tomatoes (about 1 bushel)
    * 1 cup chopped onions
    * 1 cup chopped yellow bell peppers
    * 6 cloves garlic, pressed
    * 1/4 cup olive oil
    * 2 TB fresh oregano, cut up with scissors
    * 2 TB fresh basil, cut up with scissors
    * 4 TB fresh flat Italian parsley, cut up with scissors
    * 2 tsp freshly ground black pepper

    Start with a large pot with a capacity of about 15 quarts. Place 7 quarts of water in it, place a wooden spoon in it and place in pot. Cut a tiny notch in the spoon just below the wet mark.

    Wash tomatoes, remove stems, and trim off bruised or discolored portions. Dip a few tomatoes at a time into a pot of boiling water. Then place in a bowl of cold water. This loosens the skins so they can slip off easily. Remove skins.

    Chop tomatoes coarsely and add to pot. Bring to boil and boil for 30 minutes. Then run tomatoes through a food mill.

    Fry onions, peppers and garlic in olive oil in cast-iron skillet over medium heat.

    Place tomatoes, fried vegetables and herbs in the large pot. Bring to boil, reduce heat and simmer slowly with much stirring to prevent scorching. Continue simmering until sauce reduces to the level you measured on your wooden spoon.

    Fill pressure canner with hot water and bring to boil. Place clean canning jars in bath to sterilize.

    Ladle sauce into hot jars, leaving 1 inch head space. Adjust 2-piece caps. Place jars in canner, bring to 11 lbs pressure (adjust for altitudes above sea level), and process for 25 minutes.

    Turn off heat and allow pressure to drop to 0 before removing lid. Remove rings, check seals, label and store.

    If you have lots to do, using a pressure canner is annoyingly time-consuming. To do in a hot-water bath canner:

    Proceed as above, but add 2 TB of lemon juice or 1/2 tsp citric acid or 1/2 tsp ascorbic acid to each quart before processing. This is necessary to acidify the sauce enough for safe canning without a pressure canner. If desired, add heat-stable sweetener equivalent to 1 TB of sugar per quart to offset acid taste.

    Place jars in boiling-water bath and process for 40 minutes. Remove jars from canner and let cool. Remove rings, check seals, label and store.

    • KerryAnn says:

      I don’t stress about the tomato paste because you can buy it in glass and it is BPA-free. Bionaturae sells it in glass.

      I personally dehydrate my own tomatoes and use that to make paste, but I know if I post that in the dead of winter, people will be asking the hows and whys and I can’t show them until summer. ;) We won’t have tomatoes rolling in fresh for another few weeks here.

  7. jpatti says:

    Oh, I’ve never seen paste in glass jars before…

  8. […] Quick Crock-Pot Spaghetti Sauce from Intentionally Domestic […]

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Intentionally Domestic (formerly Cooking Traditional Foods) is a blog about nutrient-dense foods. We provide recipes for a variety of family-friendly, kid-approved meals, snacks and desserts. We follow in the tradition of Dr. Weston A Price.

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