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Hank Rogers[_2_]

wrote:
> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
> wrote:
>
>> Of spaghetti sauce on the shelf , that is . Next year I'm planting a
>> lot more Roma tomatoes , the others just have too much juice , take a
>> long time to simmer down . Not that that's a bad thing , I'd be cooking
>> it that long anyway , but I'm ending up losing around 15% of the volume
>> to simmering out the excess water . I started with 5+ quarts , we had
>> some for dinner , and there was exactly 4 quarts left . This is a first
>> for us , we've usually just canned fruit and tomatoes and a few veggies .
>
> It doesn't pay to make tomato swauce from home growns, they contain
> way too much water, by the time you cook off the water you'll have
> caramelized sauce, not very tomatoey flavored. The commercial sauce
> method is to warm the pureed romas in huge towers and the water is
> removed by creating a vacuum but the tomatoes aren't heated nearly
> enough to caramelize.
>

Popeye, I bet yoose and yoose brother don't need a huge tower to pull a
vacuum on yoose tomatos.