Post by eljay on Apr 24, 2015 19:36:19 GMT -5
I did 300 quarts of tomato sauce last summer and I did about 1/3rd regular (skin, boil etc) and the rest oven roasted with whatever was around - peppers, onions, herbs etc. I FILLED my chicken roasting pans with tomatoes and such til they were about an inch from th elid drizzled with oil and popped them in a 250 oven for a few hours. Then I whizzed them in a blender sometimes, other times the foley mill - my girls got good at the mill and did it for me at the end of each day. The flavor is so phenomenal - you can open a quart jar, add cream (milk curdles LOL) and it is perfect soup. Delicious spaghetti sauce - everything! It gets thick without burning like my pots on the stove do and I am so happy with it!
Last year was the first time I tried making sauce. I just blended it all in the Vitamix, skin, seeds and all. Then put in the crockpot. I think my crock pot gets to hot even on low. The ones I left a little thinner did not taste burnt, but the ones I left in longer to reduce more got a bit of burnt taste.
Do you have a "keep warm" setting on your crock pot? That might work. I like the idea of the big roaster since you can fix the temperature. I might use that this year. For small batches you might like one of these. You can set the temperature on that.
smile.amazon.com/Nesco-4816-14-6-Quart-Porcelain-Cookwell/dp/B0002WRRSO/ref=sr_1_1?ie=UTF8&qid=1429922004&sr=8-1&keywords=nesco+6+quart+roaster