Italian Tomato Sauce

We got another intense rain shower today that once again had me inside the house trying to avoid cleaning the house. So what did I come up with? Canning tomato sauce! Its pretty simple and such a wonderful thing to have on hand for a last minute meal. Besides, who doesn't keep pasta in their pantry? 

The whole process will take you at least 2 hours so you want to start this project when you have some time. Perhaps after church one Sunday or like I did, a rainy day! 

I was chatting with the lady at the farmer's market, surprise, surprise, and we started talking about making tomato sauce. She gave me a hint that was quite helpful! Previously when I have made sauce, to peel my tomatoes I boiled a large pot of water and then added my tomatoes in and turned off the heat. I use to have to wait until the water cooled down in the pot. This took forever!! She said , "oh honey, that takes too long that way! All you have to do is plug your sink up, add your tomatoes, and pour the boiling water in the sink." GENIUS! The tomatoes cooled down SO much faster! There is something to be said about an elderly lady who has cooked all her life. They are always full of priceless information! 

So what do you say we make some tomato sauce?

Italian Tomato Sauce

naturally GF/DF

Ingredients:

20-25 ripe tomatoes

8 pint size canning jars

1/3 cup olive oil

large pinch of red pepper flakes

4 cloves garlic

1/2 large onion

2 T fresh oregano

1 cup fresh basil

1 t sugar

1 1/2 t salt

1 t fresh ground black pepper

2 T buttery spread

What to do:

Your first step in canning tomatoes is to peel the skins. Like I explained earlier, I approached this process differently this time. SUCH A TIME SAVER! Place the stopper in your sink and place your tomatoes in the sink.

Bring a large pot of water to a boil. My sink is a pretty big, so I ended up boiling two pots of water. Pour the water over the tomatoes and allow the water to cool. You can see the steam rising in my picture below. That's some hot water! As soon as the tomatoes have cooled enough to handle, being to remove the skins. If you leave the tomatoes in there too long, they will become waterlogged and your tomatoes will loose flavor.

Using a paring knife, remove the are around the stem and remove.

The skin should then come off very easily. Repeat this process with all of your tomatoes.

Add your tomatoes to a large bowl. Using either a potato masher, or my personal favorite, your hands, crush your tomatoes.

Dice your onion.

Chop your basil.

Roughly chop your oregano.

Place a large pot on your stove but do not turn on the heat yet. Add all of your ingredients except the crushed tomatoes.

Turn the heat to low and allow the onions to slowly cook for about 4 minutes.

Add in your crushed tomatoes, stir, and bring to a slight simmer. Allow the mixture to cook for an hour and a half. While your sauce is cooking, sterilize your jars.

Once your sauce is done, taste for salt level. You may have to add additional salt at this point. Carefully ladle your sauce into the sterilized jars leaving 1/2 inch space on top.

Wipe the rim clean with a rag, and place the caps on tightly.

Process in a water bath for 15 minutes. Remove from the water bath and place on a rag covered counter and listen for your "pops." The magical sound of the caps sealing! Store in a cook dark place!

Thanks Y'all!

-Wise Wife 

Chicken "Parmesan"

I am sure that I have told you before, but Hubs is a HUGE Italian fan. I swear in a previous life he was a fat happy Italian man in a little town in southern Italy. When he started dating me, I think he got a little deprived of his true Italian meals. I have since learned how to please both myself and him with my Italian cooking. For today's post, I have taken the traditional chicken parmesan and lightened it up and made it gluten free and dairy free. I did, however, allow Hubs to have real cheese (I mean he deserves it). 

I am determined to keep my grocery store trips to a minimum during the week. I am meal planning and saving money! What I didn't consider, is putting all the groceries away! Oh my goodness that was a task. Those of you that know me know I am a serious organizer so with an overload of groceries comes an overload of organization. I semi-enjoyed it. I had my sweet nephew, niece, and sister on FaceTime to help pass the time. I meal really, what did we do before all this amazing technology? You wouldn't be reading this blog because, well, blogs didn't exist.

Back to dinner. Take out the frying and insert baking and you can make a dish much healthier. I use a chunky tomato sauce with my chicken parmesan to give the dish a little something extra. If you don't have time to make your own sauce, you could always use store bough, just be sure to check ingredients. I use this tomato sauce in all sorts of recipes so feel free to do with it as you wish. 

In my tomato sauce, I use Pomi Chopped Tomatoes which is actually only 26 oz. However, most cans of chopped tomatoes come in 28 oz portions which is fine. 

You can make your Tomato sauce while your chicken is cooking in the oven. I like to get all the ingredients into the pot and then turn it on about 5 minutes before I am going to put my chicken in the oven.  Love a good multitasking meal. This is a recipe that the whole family will enjoy. Happy Cooking!

Chunky Tomato Sauce

GF/DF

printable recipe here!

 Ingredients:

1, 26-28 oz can chopped tomatoes 

2 cloves fresh garlic

1/3 cup dry white wine (or vegetable broth)

2 T fresh parsley 

1 T fresh rosemary 

1/2 t dried thyme

1/2 t salt

1 t crushed red pepper flakes

1/2 t dried basil

31/2 t dried oregano

1/2 t garlic powder

1/2 t onion powder

1/4 t black pepper

1 T sugar

What to do:

Rinse and chop up your fresh herbs; parsley and rosemary.

Mince your garlic.

Add all of the ingredients into a small sauce pan.

Give it a good stir.

Bring your sauce to a simmer over medium heat and stir periodically for about 35 minutes. The sauce should reduce slightly.

That's it! If you are making your sauce ahead of time, store in an airtight container for about a week. 

Chicken "Parmesan"

GF/DF

printable recipe here!

Ingredients:

2 or 3 boneless, skinless chicken breast

1/2 cup almond flour

1 t garlic powder

1/2 t salt

1/4 t black pepper  

2 large egg whites

1 T cold water

1/4 cup DF parmesan cheese 

1 cup GF bread crumbs

1/2 cup DF mozzarella cheese (shredded) I used almond cheese 

What to do:

Preheat your oven to 350°

Grab three shallow dishes and place them in a line.

In the first dish, add the flour, garlic power, salt, and pepper. 

Mix together.

In the second dish, add your egg whites and cold water.

Whisk together.

In the third dish, add your bread crumbs and parmesan cheese.

Mix together.

Trim any excess fat off your chicken breasts and then pat dry.

Time to make a little conga line with the chicken. Start my dredging your chicken in the flour mixture.

Go straight from there to the egg wash. Dip both sides of the chicken in the egg wash. 

And then finally into the bread crumb mixture. I use my hand to help completely cover the chicken breast.

Place your chicken on a wire rack that is placed over a baking sheet to catch falling crumbs.

Repeat the process with your other breast. 

Place your wire rack into the oven and place your baking sheet below your rack. Bake for 20 minutes. 

My cheese comes in block form so I grate the cheese by hand. 

Remove the chicken from the oven before it is completely done.  Spoon enough tomato sauce onto each chicken breast to cover the top. 

Top with your shredded "mozzarella."

Add the chicken back into the oven for an additional 5-7 minutes or until the cheese is melted and chicken is completely cooked. 

I serve this dish with GF pasta and add a little extra red sauce on my noodles :)

Hope you love this dish as much as our household did!
Thanks Y'all!
-Wise Wife