ooking with Miss Cindy.


Tomato Season!


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Cherry Tomatoes

  Roast 'em and Freeze 'em

Favorite Sauces

  Slow Cooker Whole Tomato Sauce


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Cherry Tomatoes- Roast 'em and Freeze 'em

  • 2 pints of cherry tomatoes. If you want to go for color; mix the yellow bell shape, orange, and the new grape varieties which I like even better than the cherry. 
  • Olive Oil
  • salt
  • pepper- love fresh cracked but go light.
  1. Preheat oven 250 Degrees
  2. Half tomatoes and place cut side up in foil lined baking dish. You want the foil for easy clean-up.
  3. Drizzle roughly 2 TBSP of oil over the tomatoes to give them a light coating. Tried doing this before cutting. Slippery little tomaters went every which way. Would not recommend it, just incase you were thinking it.
  4. Very, very lightly sprinkle the salt and pepper with your fingers over each tomato. Just a little will go a long way once these cook up.
  5. Depending on your oven/altitude etc... it will take roughly 2-3 hours. You want them to have a hint of juice inside like a raisin. Dry with a shriveled texture on the outside.
  6. Allow them to cool, refrigerate for two hours, then seal by the amounts you will use and freeze. I like to put mine in half cups or one cups.

Great for adding to soups, scrambled eggs or bake in bread or mix in cream cheese and top a bagel. The plants produce so well and grow so easily even city-slickers like my hubby can get enough tomatoes to make up a big batch. When you wear a pair of slippers to put a new calf in a pen what else can he be?


Slow Cooker Whole Tomato Sauce

One advantage to the recipe is you get more sauce with less tomatoes. If you want to use a juicer or want a finer sauce you can blanche the tomatoes first or remove the skins as they thaw if you froze them. Add another pound of tomatoes if you do this.


  • 6 lbs of chunked tomatoes
  • 1 lb of chopped carrots to thicken sauce
  • 1 large chopped onion
  • 4 large cloves of garlic peeled and smashed.
  • 1/2 cup of red wine and save the rest for after the kids go to bed.
  • Salt- I like the sea salt- roughly a TBSP.
  • Pepper- freshly cracked about 1/4 Tsp.
  • Add a beef bone to give the sauce a heartier taste.
  • 1/4 c of olive oil
  • 1 TBSP of dried oregano or about 1/4 c of the fresh stuff.
  • 1 TBSP of dried basil or about 1/4 c of the fresh stuff.


  1. In large slow cooker place all but the last three ingredients and cook on high for 6 hours or 10 hours on low.
  2. Remove beef bone if you chose to use it.
  3. Add the remaining ingredients.
  4. Puree once the sauce has cooled to close to room temperature.
  5. Add a little seasoning if you want.
  6. Ready to serve or freeze.

Pressure Canning

  1. Put sauce in hot jars using a wide mouth funnel and ladle.
  2. Use a plastic spoon or knife to remove the air bubbles.
  3. Clean the rims and dry them.
  4. Remove the lids from hot water bath. Tap dry them with a paper towel.
  5. Screw on rings tight.
  6. Place in pressure canner for 25 min. at 10lbs. Be sure to follow the manufacturer's use instructions.
  7. Test seals 24 hours after canning.

To Can the Sauce using water bath method you need the acidity at 4.5 or higher. You will need pH strips.

***You will need to use up to 6 TBSP of bottled lemon juice or 2 TSP of citric acid especially if you are bath canning instead of pressure canning. After stirring in give it ten minutes before retesting until you get the pH correct.

  1. Follow 1-5 above. Carefully place jars in boiling water and set time for 40 minutes for quart size jars.
  2. Test seals 24 hours after removing from canner.

Once the jars have cooled enough to touch I retighten the rings and turn them upside down on a towel. Be sure to keep the hubby's precious cat and the kids off the counter. (Put them outside where they belong, digging in the dirt and chasing things.) The upward pull of the heat to the bottom of the upside-down jar will help seal the lids. If a jar is not sealing after eight hours I put it in the fridge and have spaghetti sooner than I want. Invite company if your canning day just did not go right. lol



(To the someone who said I can not recommend canning on my website because it is dangerous...)

As a side note: Due to high temperatures of  boiling water and the dangers of using a pressure cooker and the possibility if done wrong you can get sick- no one is suppose to recommend to anyone the art of cooking. It seems we live in a society of tin can babies and potentially cancer causing plastic toddler meals. So, cook at your own risk. Do everything with a measure of safety and read manufacture's directions on the tools you use; especially the pressure cooker/canner. Keep your work surfaces clean and stuff sterilized. These are the recipes I like best and until someone else wants to cook them for me for free; I guess I'll take my chances rather than pay a manufacturing facility to do what I can do- and the taxes on it, too. That is all I have to say on this matter.  Homestead on!