Neal, When I made Ketchup years ago, the recipe I used taught me the "Pillow Case" method of reducing the sauce. Although I don't make it any more as I don't use enough to make it worth the effort, I continue to use the "Pillow Case" method to make tomato sauce. You just take your tomato juice and put it into a clean pillow case and let the water drain out, the thick pulp stays in the pillow case. The longer you let it drain, the thicker the sauce gets. No scorching, stirring, or standing around waiting. I have a pillow case just for this purpose. I tie it up above the sink and let it drip. I remember the first time I tried it I was afraid I'd loose all my juice, but it works so slick I wouldn't ever again waste time letting it cook down. It seems to me to have more of a fresh tomato taste too.

I know I sound like a broken record telling about this, as I've done it a quite a few times, but it's such a slick deal I can't help myself

Oh I like that idea Tom! I hadn't seen where you've mentioned that, so I'm thankful that you shared it again!

I like to grow a lot of Roma types for canning and sauces, but often end up with too many slicers to eat them all fresh and I end up tossing all of those in the mix as well (which leads to lots of water).

LOL, Tom -- I was just going to mention your "pillowcase" method, but you beat me to it!

yes Neal - I froze them whole.

A pillowcase method? very interesting!

Ah, then I would just thaw them and pour them into a Dutch oven and roast them whole. I think freezing them whole was a good method for roasting They soon break up upon stirring. I allow the surface to start blackening slightly on the exposed edges between stirrings. I think that develops a nice caramelized flavor.

gemini_sage said:I looked at several recipes for ketchup before deciding on one, but some call for less sugar than others (I went with one in the mid range).

Susan, have you ever tried roasted tomato sauce? Its not only delicious, but is a great way to use a bumper crop of tomatoes and reduce the volume significantly. I haven't made any for a couple of years, but used to fill a Dutch oven with coarsely chopped tomatoes and roast them at 400F, stirring occasionally, until reduced in volume by at least half. Sometimes after reducing, I added more tomatoes and put it back in the oven. Afterwords just run through the blender and freeze or can.

I found it really brought out the natural sugars in the tomatoes. Making ketchup brought it to mind- I think next attempt at ketchup making I'll use roasted tomato sauce to start with. I feel I could get by with less sugar and it would be a less complicated process.

@gemini_sage this is interesting to me. I remember another thread someplace, or maybe even another site, about folks making their tomato sauce this way. With the exception that they used a food mill over the blender. I tried a bit of homemade tomato soup using the blender method, but I just didn't like those little bits of seeds in my mouth. But thanks for posting this, because I may try this for some sauce this upcoming year.

It has been a few years since I've made it, and come to think of it I didn't have a food mill then. But I do now, and would definitely use it for the sauce when I make it again. Good thinking

I like to blend whole tomatoes and freeze it, then when I make a casserole or soup I just dump it in.

I like this Tomato Salad
Need:
2 Tomatoes
3 Cucumbers
1 Red Onion
2 sprigs of Fresh dill
1 tbsp Extra Virgin Olive Oil
Pinch of Sea salt
Pinch of Black Pepper

maggiejoint3 said:I like this Tomato Salad
Need:
2 Tomatoes
3 Cucumbers
1 Red Onion
2 sprigs of Fresh dill
1 tbsp Extra Virgin Olive Oil
Pinch of Sea salt
Pinch of Black Pepper

Sounds great to me!!

That sounds like it'd make a good sandwich too. I like seeing old threads revive.

I love the tomato-cucumber- red onion- olive oil- salad-

I also add oregano, red wine vinegar, garbanzo beans, and some feta on top, to make more of a meal, olives too if you like

Fresh salsa in tomato season, just tomato, jalapeno, onion, touch of cumin

That salad would be so good with garlic bread!

Deeby said:That salad would be so good with garlic bread!

All kinds of food goes great with Garlic Bread!!

My Mom made the best garlic bread ever. She mixed butter and garlic paste from a jar and slathered loaves of French bread sliced lengthwise. It was never mushy in the middle and too hard on the edges the way it turns out for me.
I have NEVER been able to duplicate her potato salad even though I remember the ingredients she used. And I won't even attempt her perfect melt-in-your-mouth peanut butter cookies.

Deeby said:My Mom made the best garlic bread ever. She mixed butter and garlic paste from a jar and slathered loaves of French bread sliced lengthwise. It was never mushy in the middle and too hard on the edges the way it turns out for me.
I have NEVER been able to duplicate her potato salad even though I remember the ingredients she used. And I won't even attempt her perfect melt-in-your-mouth peanut butter cookies.

I can't make my moms potato salad either. I know EXACTLY what goes in it and how much as I was the one growing up that had to peel the potatoes and boil and peel the eggs. And chop other ingredients.

Can't make my moms pancakes either that she made from scratch. I mean I do make them but they just don't turn out the same as hers.

What is wrong with us?

Probably didn't pay enough attention. Even though I make a killer pie crust, I still can't make biscuits like my Nannie!

Deeby said:What is wrong with us?

We're going to have to form a club! So far we have Rita, Lynda and me. Anybody else?