Ingredient: crushed fennel seed

Marinara Sauce (to Can)

This summer we wanted to make Marinara Sauce to can some garden tomatoes our neighbor, Mrs. Beer, shared with us. We knew she often cans her extra tomatoes, so we asked for her favorite recipe. She gave us this one and we adjusted it very slightly.

We usually eat a whole quart of sauce with spaghetti, but decided to can pints instead this year. Our thought was to use it for extra special grilled pizza since we often have that with company. This sauce is also extra good on homemade noodles.

Using roma tomatoes are best for a thick sauce, but we usually combine them with assorted tomatoes from the garden. We think it creates a better blend of flavors.

Vodka Sauce to Can

We tried vodka sauce when a we had a coupon for a name brand jar. We liked it and bought it a few times. Then we discovered how easy it was to make. This sauce is great plain, but it is even better when cream is added. We often use it instead of pizza sauce.

Some simple recommendations for this recipe:

If you can, use at least half Roma or Amish tomatoes. Then mix and match assorted tomatoes for a fuller flavor. Different amounts of tomatoes will product different amount of liquid in the sauce, so you may need to strain it or boil it longer.

Adding olive oil is optional, but I recommended it.

Use a cheap bottle of vodka. What you do not use in the sauce, use for vanilla extract 🙂

Feel free to adjust seasonings, but do not alter amounts of tomatoes or onions if you plan to can the sauce.

Chinese Five Spice

When we tried making some eggrolls, one of the recipes called for Chinese Five spice.  I did not have any and did not want to run to the store for a small amount.

While ground spices work for this recipe, using freshly ground is much better!

If you do not have many recipes that uses Chinese Five Spice, I read to try it in your favorite ginger or molasses cookie recipe.