Define Your Sign: Homemade Marinara, Salsa and Tomatoe Sauce

There's nothing like homemade! Try my easy marinara and salsa recipes using a steam juicer-

TAMI’S MARINARA

10 qts tomatoes

2 onions, peeled and quartered

2 carrots, peeled and cut in 2 inch lengths

¼ c minced garlic

¼ c dry parsley

1 heaping tbsp. basil

3 tbsp oregano

1 tsp sugar

2 tbsp salt

1 tsp pepper

4 tbsp cider vinegar

EQUIPMENT:
Colander
Knife/ Cutting Board
Jars, bands, lids
Tongs
Funnel
Ladle or measuring cup

2 Small Bowls
Medium Bowl
Large Bowl
Steam Juicer
Victorio Strainer
Steam Canner

Wash and quarter tomatoes.

Fill bottom reservoir of steam juicer with tap water.

Fill steam juicer with tomatoes, with onions and carrots on top.

Make sure the tubing has a clamp on the end and is higher than spout so it doesn't leak.

Steam down till half full or about 2 hrs.

Scoop out onions and carrots into blender.

Add juice from steamer to cover vegetalbes in blender and puree with remaining ingredients.

Set aside puree in large bowl. Before emptying juice from steamer, check consistency in case you want to add more juice to thin to desired consistency.

If you don't have a food strainer, you can put on some rubber gloves and pull of the skins at this point and puree the tomatoe pulp and add to vegetable puree in large bowl.

Scoop steamed tomatoes into hopper of Victorio Strainer to separate pulp from skin and seeds. Return skin and seeds to strainer and repeat again to get all the pulp.

One small bowl collects the pulp from the shoot and the other small bowl collects the skin and seeds.

Add pulp to vegetable puree in large bowl and mix well.

Sterilize jars. Place bands and lids in a medium saucepan of boiling water. Fill jars, leaving 1/2 inch headspace. Place a lid and band on each jar and tighten down. Place jars in steam canner and steam pints for 45 min and quarts for 60 min. Tomatoe Sauce is made the same as Marinara by omitting spices, except for salt and vinegar)

TAMI’S MARINARA
10 qts tomatoes
2 onions, peeled and quartered
2 carrots, peeled and cut in 2 inch lengths
1/4 c minced garlic
1/4 c dry parsley
1 heaping tbsp. basil
3 tbsp. oregano
1 tsp sugar
2 tbsp. salt
1 tsp pepper
4 tbsp. cider vinegar

Wash and quarter tomatoes. Fill steam juicer with tomatoes, with onions and carrots on top. Steam down till half full or about 2 hrs. Scoop out onions and carrots into blender. Add juice from steamer to cover vegetables in blender and puree with remaining ingredients. (Don't throw out the juice that steamed off. You may need to add some back in to adjust consistency.) Set aside puree in large bowl. Scoop steamed tomatoes into hopper of Victorio Strainer to separate pulp from skin and seeds. Return skin and seeds to strainer and repeat again to get all the pulp. Add pulp to vegetable puree in large bowl and mix well. Prepare jars, bands and lids. Fill jars, leaving ½ inch headspace. Steam pints for 45 min and quarts for 60 min. (Tomatoe Sauce is made the same as Marinara by omitting spices, except for salt and vinegar)

TAMI’S SALSA

10 qts tomatoes

4 lg green peppers, quartered

1 jalepeno

4 onions, peeled and quartered

½ c cider vinegar

8-10 stems cilantro

2 tbsp salt

1 tbsp pepper

3 tbsp granulated garlic

Wash and quarter tomatoes. Fill steam juicer with tomatoes, with green peppers and onions on top. Steam down till half full about 2 hrs. (Don’t throw out the juice that steamed off. You may need to add some back in to adjust consistency) Scoop out peppers and onions into blender, add remaining ingredients and blend till smooth. Set aside in large bowl. Scoop steamed tomatoes into hopper of Victorio Strainer to separate pulp from skin and seeds. Return skin and seeds to strainer and repeat again to get all the pulp. Add pulp to vegetable puree in large bowl and mix well. Prepare jars, bands and lids. Fill jars, leaving ½ inch headspace. Steam pints for 45 min and quarts for 60 min.