On Tuesday, August 7, 2018 at 5:05:53 PM UTC-5, Sheldon wrote:
> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
> wrote:
>
> > Â* 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.

Home made tomato sauce is very fresh tasting, and you don't get that in any can or jar.

Caramelization is not necessary for tomato sauce. A sugar is almost always added to sweeten up the tomato fruit flavor.

John Kuthe...