Growing Burpee Super Sauce Tomatoes

Описание: Description Quote From Burpee Website
“The worlds largest sauce tomato!
Its SuperSauce! The new tomato superhero. A whole lot bigger, a whole lot better, a Roma with aroma. Weighing in at 2 lb., a whopping 5.5" tall x 5" wide, SuperSauce produces gallons of luscious sauce from a single plant harvest - one tomato fills an entire sauce jar. Very few people in the gardening world consider a paste tomato for anything other than making paste or sauce. SuperSauce also makes a superlative salad tomato; its perfect for a meaty and tasty hamburger slice too. Indeterminate, disease-free plants yield a summer-long supply of the exquisitely flavored marinara, tomato gravy or meat sauce plus plenty for salads and slicing. SuperSauce takes 7-12 days to germinate.”

SALSA RECIPE:

10 lbs Roma tomatoes,
about 16 cups of chopped tomatoes (Can also use canned tomatoes)
12 green onions, chopped (Or 3 Large Onions)
4 jalapeno peppers, diced
8 cloves garlic, minced
1 cup white vinegar
1/4 cup fresh lime juice
1/4 cup minced cilantro
1 tablespoon + 1 teaspoon salt
4 Ball® (16 oz) pint or 8 Ball® (8 oz) half pint glass preserving jars with lids and bands
Instructions

Preheat the oven to 450F.
Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature. (You can skip this step if using canned tomatoes)
Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.
Meanwhile, chop the onions, jalapeno peppers, and garlic.
Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
To the tomatoes add the onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
Once the salsa has cooked down, remove the jars from the water and fill each with salsa, 1/2 inch from the rim.
Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.
Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn’t seal correctly.
Store all safely preserved jars for up to 12 to 18 months.

NUT FREE PESTO

2 cups fresh basil
2 garlic cloves
½ cup freshly grated Parmesan cheese
¼ cup olive oil
¼ teaspoon salt
⅛ teaspoon pepper
Instructions
Wash the basil and remove the stems.
Place all the ingredients in a food processor and pulse until you have reached desired consistency.
Serve over pasta, pizza, chicken or veggies. This sauce can also be used as a marinade.