This one will be short, friends, because let’s face it, we all should be canning this weekend. Tomatoes are still lining the aisles at local markets, heaped high in baskets and waiting to be brought home and put up for the winter.
Around here, tomatoes take front and centre in fall preserving. Rather than introduce a new recipe, I though I’d shine a light on a handful from the archives that are tested and perfected to the max.
Take your pick between a simple slow cooker ketchup or a classic Marinara sauce. Stick to whole canned tomatoes or choose to preserve them already crushed. Just get busy!