Roasted Tomato Sauce (Canned)

INGREDIENTS

• 20 lbs. past tomatoes (I do add in a few other varieties as well for best flavor & consistency)
• 4 c. chopped onions
• 8 med. cloves garlic, chopped
• 2 TB. olive oil
• 1/4 c. balsamic vinegar
• 2 TB. canning salt
• 1-1/2 TB. dried oregano
• 1-1/2 TB. dried basil
• 2 tsp. black pepper
• 1 tsp. crushed red pepper flakes (optional, but we love it)
• Citric acid or bottled lemon juice

INSTRUCTIONS

Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).

Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove juice and seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.

Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven.

Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients.

Using an immersion blender, blend roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender in batches and then add to the stockpot). 

Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.

Prepare a steam canner, jars, and lids.

Adding 1/4 tsp. citric acid to pints (1/2 tsp. to quarts) OR 1 TB. lemon bottled juice to pints (2 TB. for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1/2-inch headspace. Wipe rims, attach lids and place in canner rack.

Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time). 

Remove from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.

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Butternut Squash Risotto

3 tbsp.	unsalted butter	Add Hy-Vee unsalted butter
1	medium yellow onion, chopped	Add medium yellow onion, chopped
4 clove(s)	garlic, minced	Add garlic, minced
2 tsp.	fresh rosemary	Add Hy-Vee dried rosemary
2 tsp.	fresh thyme	Add Hy-Vee dried thyme
½ tsp.	ground sage	Add ground sage
	Kosher salt, to taste	Add Kosher salt, to taste
	ground black pepper, to taste	Add Hy-Vee ground black pepper, to taste
1 c.	Arborio rice, dry	Add Hy-Vee Select Arborio rice, dry
1 c.	butternut squash, cut into 1-inch cubes	Add butternut squash, cut into 1-inch cubes
1 c.	water	Add water
2 c.	vegetable stock	Add Hy-Vee vegetable stock
1	(5-oz.) pkg. shaved Parmesan cheese, divided	Add (5-oz.) pkg. shaved Parmesan cheese, divided
½ c.	English walnuts, toasted, divided	Add Hy-Vee English walnuts, toasted, divided
	Fresh basil leaves, for garnish Directions Step1 Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes. Step2 Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Step3 Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Step4 Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.