/ck/ - Food & Cooking

You can halve the amounts and make half the sauce. It probably doesn't spoil easily but things get forgotten in the fridge and you end up trowing them a month later.

>>6215857

I thought about that, but making half the sauce would leave me with only enough for the lasagna recipe and none for pizzas or pasta or whatever. I know I could cut it down 3/4 or whatever fraction but then things start to get weird, and it would have me using 1.5 cans of tomatoes, etc etc. It's just more simple to make the whole recipe, especially if it keeps well.

yeah, just freeze it.

>>6215862
print out this post and stick it to your fridge, and look at it every time you don't know what to do with too many leftovers

>>6215871

I was wondering if there was going to be a significant loss in quality every time I freeze/thaw it. I know you can't really to it with meat and vegetables because it will fuck up the cellular structure, I just didn't know if there was also a reason I couldn't do it with tomato sauce.

>>6215891
Don't freeze it in a giant bloc. Portion it out. Small mason jars can be frozen as long as you allow for the expending of ice.

Thawing/freezing multiple time is bad. Not so much for texture but mostly for bacterial growth.

>>6215917
Freeze in sandwich baggies. Better that way.

>>6215843
I've kept homemade tomato sauce for about ten days or so.

>>6215917
>Not so much for texture but mostly for bacterial growth

Is this true? I don't see how thawing something and then quickly refreezing it can pose much of an issue, considering it would be in the "danger zone" for a very short amount of time.

>>6215936
well the point being that you're bringing it back into the danger zone every time you thaw it then freeze it up again.

It's just introducing more bacteria as well.

Use standard canning procedures.
Sterilize the Mason jars in boiling water.
add hot sauce ( ur marina not actual hot sauce) to the clean jars and place lids on firmly.
Because it's hot and hopefully has a good sanitation and tight seal it will create very low pressure in a sanitized environment. It can keep (if done right) for at least 6 months. I used to grow tomatoes and can my own sauce and the last jars would empty in time for the new harvest. And fifo that stuff.
The first in first out will keep a good rotation. Keeps in fridge (once opened) for around 2 weeks if kept sealed

>>6215992
Oh and post the recipie for the rest of us please.

>>6215992

Seconded. WWGD?

>>6215992

I didn't even think of this. Fuck, next time canned tomatoes go on sale I'm going to buy a dickload and make gallons of sauce. Would be awesome to always have homemade tomato sauce on hand.

>>6216088
I can a shit ton of tomatoes (diced, sauce, etc) when they are in season. Just make sure to add either some citric acid (1/4 tea spoon per pint) or commercial lemon juice (it includes citric acid to get the right Ph) so that you get the right level of acidity.

Tomatoes on their own are just shy of being acidic enough to can without a pressure caner. Adding the citric acid flips them into the safe zone without changing the taste.

post the recipe, my nig

>>6216550

The recipe already has some lemon juice. Thanks for the tips, though.

>>6216559
>>6215996

Here we go:

3 tbs EVOO
1/2 medium yellow onion, finely choppes
2 tbs minced fresh garlic
1 tbs finely chopped fresh parsley OR 1 scant tsp dried
1 scant tbs fresh oregano OR 1 scant tsp dried
1 tbs finely chopped fresh basil OR 1 scant tsp dried
1.5 tsp salt
1.5 tsp sugar
1/2 tsp freshly ground black pepper
2/3 cup water
1 tsp fresh-squeezed lemon juice
2 (28-ounce) cans crushed tomatoes

In a large heavy-bottomed saucepan, heat oil over medium-high heat. Add onion and garlic and saute until onions are translucent and garlic is well-sizzled, approximately 5 minutes. Add remaining ingredients and stir often until mixture just begins to bubble. Lower heat and simmer for 20 minutes, stirring frequently. Yields 8 cups.

>>6216595
>using more than one herb
Not an Italian recipe, right? Doesn't sound bad, though. I like lemon juice in tomato sauces meant for fish.

>>6216726

It's from a vegetarian restaurant in Athens, GA called "The Grit." The restaurant is fucking great. They use this sauce in the aforementioned lasagna, pasta fagioli, and pizzas.

>>6215843
>In your experience, how long does homemade tomato sauce last in the fridge?

This is not a question of experience at all. Because tomato sauce is one of those things that can become a hazard without any visual or taste related factors.

Your tomato sauce has around 7 days in the fridge max before it becomes potentially a danger to avoid. If you don't believe that simple statement, look it up better than a /ck/ post. Trust me not when I say that much, but that I have looked into it thoroughly and tomato sauce is not something you want to fuck with in terms of like 2 week refrigeration or some shit. I've spent plenty of time in a restaurant kitchen in Italy and was told more or less the same. I really only mention that due to the high quantity of tomato sauce that place deals with and their precautions. That, and I'm fairly paranoid about food poisoning.

Unless you are doing legitimate canning, don't screw around with this. But on second look in the thread, you appear to be possibly interested in actual canning.

Anyway, all that said, I must thank you because while I'm sitting here doing nothing but drinking cheap wine and browsing /ck/ while my pizza dough proofs, I fucking forgot to prepare the tomato sauce and you just reminded me.

>mfw I was getting pretty close to go assemble my pizza with no fucking sauce prepared.

>>6216818

post pics of pizza when done

>>6215843
i wouldn take mine past a week without freezing. and a week would be pushing it.

>>6216591
make sure you use commercial lemon juice. Fresh squeezed lemon juice has a surprising range of ph. The bottled stuff gets tested and balanced if not acidic enough

>>6216852
Well, alright. But when I post original photos, I tend to use this trip, and only in such cases, so please no one flip out over it now.

My pizza pic from tonight.

>>6215843
what kind? fermented? Ages.
Nonfermented - no longer than a a week.

>>6217481

why do you use that trip though

>>6217493
Umm, I guess because I made it back when the /ck/ challenges were going on, and I saw it to be an ok idea to use a trip when posting an entirely OC image thereafter. Probably wrong. Outdated. Asshole? Meh. I don't fucking know why, really. Hah. Fuggit.

>>6217493
Probably to keep his OC tied together. It's literally one of the only acceptable reasons to use a trip.

>>6217519

Tied together for what purpose?

>>6217519
What do you presume I am tying together...?

I wouldn't have even posted a pic if I hadn't been asked to, and when I was asked to I decided to use my trip that I put on my past posts with my food pics. Didn't think it would cause a problem at all. It's been a long time since I posted with the trip, a very long time indeed. Only use it when I post OC food pics, and it's almost never. Sounds like you got some problems within You, man. Holy shit, hah.

>>6217530
What are you on about? I don't have a problem with anything. If you read the post, you'd see that I said that it's one of the only acceptable reasons to use a trip, implying that you were totally fine there. Sounds like you're pretty insecure, buddy.

>>6217537
I quoted the wrong post...

Dude, I'm pretty damned drukn

>>6217544
lel

>Bottling sauce made with canned tomatoes
>Adding chemically treated lemon juice instead of juice out of lemons

Are we sure this is not a troll thread, because it sure sounds like one?

>>6216595
>sautee in evoo
why

>>6217481

that looks delicious

>>6215992
This.
>tfw Italian mom buys 70 kilos of beautiful, tasty tomatos, makes sauce, puts sauce in little jars and everytime you visit your parents you go home with enough sauce and other godlike food to survive the nuclear winter for five years.

>>6217786
Because good flavour.

>>6218137

No. Evoo has a very low smoke point. Sauteeing in it would be silly. Either saute in NORMAL olive oil, or if you are using Evoo, don't heat it up to saute temperatures.

>>6218137
>saute in evoo for good flavor
Opinion discarded

>>6215843
1 yr you idiot