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Old July 26, 2009   #10
TheClaw
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Join Date: Mar 2009
Location: Garner, NC
Posts: 183
Default How long in the oven

Quote:
Originally Posted by gssgarden View Post
Howard, How long did you keep yours in the oven?

Thanks,

Greg
The total time varied from batch to batch. We did the first batch at 450 degrees but the second and third at 400. It has generally taken about 4 hours total cook time for 5 to 8 pounds of tomatoes. The trick, I think, is to stir every 45 minutes or so and watch the consistency.

I judge the sauce to be done when I scape a spoon across the bottom of the pan and the sauce has thickened to the point that it does not run back onto the bare spot. The firs hour or two there is so much liquid that this is impossible.

The third batch, which I just did today, was even better than the last. I increased the garlic and added some salt, dehydrated onion bits, a dash of cayenne pepper and some garlic and onion powder. I also used a potato masher which probably hastened the breakdown of the ingredients. I also tasted it every 45 minutes or so when I took it out of the oven to stir.

When it is done, I remove it from the heat, let it cool and then run it through the food mill.

Let me know if I can answer any ther questions you may have.

-Howard
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