On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, Terry Coombs wrote:
> On 8/7/2018 5:05 PM, 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,
>
> Â* Bullshit
>
> > they contain
> > way too much water,
> Â* I agree they have more than the optimum .
>
> > by the time you cook off the water you'll have
> > caramelized sauce, not very tomatoey flavored.
>
> Â* Bullshit , that sauce simmered WAY WAY below the caramelization temp
> - it got hotter in the canner at 240° than it ever got in the pot
> simmering .

Ignore Sheldon. He is action-packed with issues, one of which is he
doesn't like tomatoes to have their sugars caramelized, and he doesn't
think anybody should be different from him.

For my part, a batch of spaghetti sauce starts with cooking a little
tomato paste in olive oil until it's brown. Adds complexity. Then
more tomato stuff (all canned), wine, other seasonings, and simmered
for several hours.

Cindy Hamilton