Gavin Prentice wrote:
Does anyone have any good recipes for preserving tomatoes? It sounds like I can use the water bath method because of the high acid content? I basically want to preserve a tomato sauce to use as a base cooking sauce -
Rebecca Norman wrote:
I powder some of my dried vegetables, which makes them reconstitute instantly. Powdered dried eggplant/aubergine/brinjal makes a nice sauce thickener, with a sweeter different taste from normal chunks. Powdered dried tomatoes work great too. I haven't tried powdering mushrooms, but they might make a great sauce. I don't know if the texture would be as smooth as pureeing cooked mushrooms, but it might be good in its own way.