Check out this tutorial for making tomato sauce with canned tomatoes: How To Make Marinara Sauce, freshly squeezed lemon juice or red wine vinegar, 6 1/2-quart or larger Dutch oven or stockpot, 6 sterilized pint jars for canning, or containers for freezing. Fresh Tomato Barbecue Sauce is my recipe of the day. You can also use any variety of fresh tomatoes to make this sauce. Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months. Better to pick big ripe tomatoes that have more flesh & low water content. If you like what you start with, you’ll like what you finish with. Cooking tips: Use finely chopped onion & garlic. Then add in the garlic and onions and sweat for 5 minutes. I know because I tore the place apart looking for it. (Image credit: Emma Christensen). With heat at medium-high, bring to a boil. Mix together and then squish gently with … Place prepared tomatoes along with cooked vegetables into a large, wide, heavy bottomed stock pot. This simple recipe for marinara sauce is the perfect way to use up all those fresh summer tomatoes. Preparation Cut tomatoes in half horizontally. Season sauce to taste (start with a teaspoon of salt, taste, then add in quarter teaspoon increments until you achieve desired flavor) while cooking over low heat for an additional ten minutes. When the sauce is medium thick and reduced by almost half, turn off the flame. Makes approximately 6 to 8 cups of fresh tomato sauce. Then lower heat so sauce is simmering. Use a wide skillet or a wide-bottomed pot. . Pulse a few times for chunkier sauce, or process until smooth for a puréed sauce. Making tomato sauce isn’t hard, but it’s definitely labor-intensive. This is the ultimate starting point when making a sauce and can use up those extra tomatoes … Start with plenty of olive oil … Full disclosure policy. Fill a large bowl with ice and water and set this next to the stove. Using a slotted spoon, lift the tomatoes out and place them in the ice water. And so much easier! A delicious fresh tomato sauce recipe using summer tomatoes, garlic and onion. Ingredients to make this awesome tomato sauce Type of tomatoes used matter. Stir in at least 1/4 cup of the lemon juice or vinegar and salt. With fresh tomatoes in abundance, why not make a homemade tomato sauce with fresh tomatoes. Bring the tomato sauce to a simmer over medium heat. It blends well with the flavor of tomato sauce. If you'll be growing your tomatoes, it's eas… My new home in Central Oregon is short in terms of garden space and growing season. Perfect size if you’re cooking for one or two people. It’s also a small enough amount that you can freeze the whole batch if you don’t feel like canning it. But for now, I have to content myself with purchasing tomatoes. Boil a pot of water and prepare the ice bath. 1 (6 oz.) Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, … We ate a couple of pounds fresh (groaning with pleasure the whole time), used three pounds for gazpacho, and put another ten pounds in the dehydrator. Any tomato that tastes good can be used to make tomato sauce; it’s really that simple. I tried to tell my editor that I didn’t have time for editing because the tomatoes were ripe and there was sauce to be made. Heat half of the olive oil in a saucepan over a medium heat. It’s as good a batch of tomato sauce as any I ever made. Cuisinart Elemental 4-Cup Chopper-Grinder, This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning. Add Olive Oil and Onions. But let the sauce cool a bit first! Preserving Option 2: CanningTransfer the hot sauce into sterilized canning jars. (Thanks to my head start on a prepared pantry, those peak-of-perfection dried tomatoes will add tons of flavor to my winter cooking.) I don’t know if it got lost in the move or it’s just hiding in a closet or box somewhere. Read on to learn the nine best paste tomatoes to grow or buy. Add a small amount of olive oil to the bottom of a large pot (around 1/4 … In a medium-sized high sided frying pan add olive oil, tomatoes, garlic, oregano, salt, fresh chopped basil leaves and hot pepper flakes if desired. Sign up for her newsletters to receive regular doses of inspiration, encouragement, recipes, and more! My mother-in-law brought down 60 pounds of tomatoes last week, so I’ve been busy canning my homemade salsa (62 pints) and freezer jars of this tomato sauce. However, it was already getting dark and I was tired. Serve fresh, freeze, or can sauce as desired. Grape or cherry tomatoes. Blanch the tomatoes to peel them. When it comes to what matters, taste, this sauce scores a perfect ten. I’d blanch the tomatoes to split the skins, then peel them, then carefully remove the seeds, then cook them for hours. (I like to can mine in pint jars. If you’ve never made tomato sauce from fresh tomatoes before, this is a good place to start. Then place them in a … 2 Tbsp chopped fresh … Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Use an immersion blender to break up any remaining pieces of vegetables, creating a fairly smooth sauce. I enjoy making bbq sauce from scratch from various starting points–> ketchup to tomato sauce all the way down to fresh ripe garden tomatoes. Where as marinara is always just a basic tomato based sauce … 2 tsp olive oil. Under normal circumstances, I’d devote a whole day to this. Want to read more about hot-water canning? Fill the slow cooker with chopped fresh tomatoes, stems discarded, and the garlic. Bottom line: Grab yourself some tomatoes and make yourself some tomato sauce this weekend. marinara sauce and it’s gluten-free. This simple crockpot tomato sauce takes little effort. Coarsely chop the tomatoes. Here’s my Easy Tomato Sauce Recipe with Fresh Tomatoes! Saute the Onion and Garlic. During the last 30 minutes, add sugar and balsamic vinegar to sauce. Wipe out the pot and heat the olive oil in it. Heat the olive oil in a large sauce pot over low heat. Using the back of a wooden spoon, gently squish about half of the tomatoes in the pot. But my editor would not wait. Working in batches, drop the tomatoes … Which tomatoes are the best for marinara sauce? Simmer for about 90 minutes (no lid on pot). Even the relatively small amount that we’re making here — just enough for a few special mid-winter meals — will take you a solid afternoon of work from start to finish. To remove some (but not all) of the remaining seeds, pour in the sauce into the colander. Bring a large pot of salted water to a boil. Sauce can be kept frozen for at least 3 months before starting to develop freezer burn or off-flavors. Canning: For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning. Squeeze each tomato half to roughly squash out the seeds. Working in batches, drop several tomatoes into the boiling water. This crockpot tomato sauce is something that I rely on often during the peak of the tomato … Got a tip, kitchen tour, or other story our readers should see? And so, short on time and minus a food mill, I had to come up with a Plan B. I’ve long had a saying, “When the going gets tough, the tough lower their standards.”  That was the principle I applied when I decided just to toss the tomatoes in a pot and not worry much about the skins or seeds. If you’ve been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. A friend of mine who tries to can around 180 pounds of tomatoes each summer says she doesn’t pay much attention to the particular tomato variety; she just picks up what she can find for cheap. Taste and add more lemon juice or vinegar as needed. The reason why: There are two primary goals when making fresh tomato sauce, and they're at odds with each other. Honestly, I could have used an additional 25 pounds for sauce. Continue simmering, stirring occasionally, until the sauce reaches the taste and consistency you like, 30 to 90 minutes. Add pasta, and cook until al dente. This simple, easy and effortless recipe makes fresh tomato sauce in less than 20 minutes and here’s a little trick I often use to get that nice bright red color in my tomato sauce.The best way to make a good tomato sauce is to use good Italian tomatoes, they are sweet and have a beautifu… For a smoother sauce, process through a food mill. Here’s our quick guide. Fresh Tomato Sauce made from juicy, ripe tomatoes tastes so flavorful and makes a perfect dinner together with your favorite pasta and topped with parmesan cheese and fresh basil! Fill a large pot with water and bring to a boil over high heat. It’s fresh, natural, wholesome and most delicious. Take care not to spill hot tomato sauce on yourself!). Prepare the tomatoes for blanching. Top with new, sterilized lids, and screw on the rings until finger tight. « Last Minute Garden Gazpacho – Just 1 Weight Watcher Freestyle Point! Simmer for about 90 minutes (no lid on pot). Tag @mariebostwick on Instagram and hashtag it #fiercelymarie. Add onion, garlic, and dried herbs to pan. Add water and pepper flakes. Fifteen pounds of fresh tomatoes. ), from picking the right tomatoes to packing the sauce into jars. Enjoy this easy Tomato Sauce Recipe with Fresh Tomatoes (No Peeling Required!) These days, sadly, I don’t grow tomatoes either. 5 cloves of garlic, minced. When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another large bowl as they cool. Cut in half and cut out the butts. 6 cups of fresh tomatoes, roughly chopped (grape/cherry can stay whole). 10 lbs perfectly ripe, fresh, locally grown tomatoes, ¼ cup of good olive oil (herb flavored if you have it). The valley is basically a tomato growing Eden. I used Big Boy tomatoes — your basic summer slicing tomato — and couldn’t be happier. I can’t see going back to my old method, ever again. Cover and cook on low overnight, or for about 8-10 hours. Neither would the tomatoes. Another factor to consider is the cost. I did turn in the final copyedits for my next book last night. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Which is literally pureed tomatoes. The Makes approximately 6 to 8 cups of fresh tomato sauce. For the best tasting fresh tomato pasta sauce use juicy ripe tomatoes. You can make tomato sauce out of numerous kinds of tomato, but if you want delicious sauce, go with a paste tomato. Stir in the lemon juice and salt. Not only did I save a ton of time, fuss, and mess, the results are simply delicious. Discard the water used to boil the tomatoes. Shake colander gently so the sauce will run through. Also, I cannot for the life of me find my food mill. This post may contain affiliate links. Bring the tomatoes to a simmer, cover and cook for 30 minutes. Heat olive oil in a saucepan. The last ten pounds were reserved to make sauce. Lucky for me, I scored a 25-pound box of the most gorgeous, decadent, delicious tomatoes, garden grown in the Willamette Valley. 1/2 yellow onion, diced. You can speed up the process by turning up the heat, but stir often so the sauce … Directions. Drain pasta, and toss … However you can also buy “tomato sauce” at the store in a can. Set aside. Check sauce after the first thirty minutes, stirring and removing any loose tomato skins. Squeeze out the seeds and discard, if you wish. First, the sauce should taste like it was made from fresh tomatoes, which means it should have the bright, fruity aroma and flavor of uncooked (or barely cooked) fruit. Working in batches, place the tomatoes in the food processor fitted with the blade attachment. Bring a large 6-quart or larger Dutch oven or stockpot of water to a boil over high heat. Add Here’s everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer! Finally, Marinara is also a tomato-based sauce, but it’s a quickly-cooked sauce, yielding a bright, fresh tomato flavor. By then, you should be able to remove nearly all of the skins. Pour the blanching water from the pot (no need to dry). Then I’d put it all through the food mill to make sure the sauce was totally smooth and seed-free. Take a trip with us to the Union Square Farmers Market to seek out fresh tomatoes, then turn them into sauce. We independently select these products—if you buy from one of our links, we may earn a commission. Simmer the tomatoes. (You can also use a food processor or regular blender, processing in batches. To make it even more confusing, tomato sauce in Italy can mean any sauce made from tomatoes and other things. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Transfer each batch into the reserved Dutch oven or stockpot. This often means buying in bulk directly from farms or picking your own — or, even better, growing your own if you can! In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, … Remove the lid and let cool for 30-60 minutes. recipe! You can add seasonings like garlic, onions, or herbs, but I like the fact that this is a neutral base for whatever recipe I want to make, from weeknight pizzas to a fancy lasagna. Next year, I plan to experiment more with container gardening. One afternoon. Add the tomato puree, basil and sugar and … When the tomatoes are ripe, everything else comes to a standstill. When finished blanching, use your hands or a paring knife to … That'll mean less prep work and cook time for you, plus more sauce for your money. Put tomato pulp in a low wide saucepan over high heat. If you’re feeling particularly industrious you can also hot-water can the tomato sauce by moving the hot sauce to sterilized canning jars, sealing tightly with new lids, and boiling for 30 minutes. You won’t regret it. The longer you cook the sauce, the sweeter it will be. can of tomato paste. Make tomato sauce with fresh tomatoes and not only will you use up your tomatoes but, you’ll in turn get a sweet and incredibly delicious tomato sauce to put over your pasta! In case you hadn’t guessed by now, it’s Tomato Week here at Casa de Bostwick. It is easy to fill the crockpot up with fresh tomatoes, onions, and garlic and let it simmer all day. Canned tomato sauce can be stored in the pantry for at least 1 year. Add onion and garlic; season with … At 8pm last night, after a long, mind-numbing day of editing, I pulled out the stockpots and started making tomato sauce. It’s go time. Cook over medium heat until veggies are soft and fairly translucent. Yes, there are a few seeds to be found but who cares? They have very small seeds as well. Or make fresh tomato sauce. Romas and other paste tomatoes are often recommended for canning because they generally have more flesh with less juice and fewer seeds. Turn the heat up to medium-low, stir in the salt, pepper, tomato paste and warm … Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. In a Dutch oven (or other large pot), heat oil over medium-high. However, if the tomatoes are very juicy, it will take longer for them to cook down. Step 1) – First thing first wash the tomatoes under running water. Uncover the pot and add any … When life gives you tomatoes, make this simple fresh tomato sauce! (Don’t worry about removing every seed). Anything more than a dollar a pound and the cost-effectiveness of this project starts to plummet. I highly recommend using grape or cherry tomatoes as they have a sweet spurt and don’t require hours of cooking. This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning. And – since we’re talking about all types of tomato sauces – we also have … Alternatively, chop the tomatoes by hand. I’m really glad I did! Sauce can be kept frozen for at least three months before starting to develop freezer burn or off-flavors. I imagine it’s the same at a lot of casas around the country. If not for my editor actually expecting me to do my job, and the hours I’m spending on training for my upcoming triathlon, I would have. Peel the tomatoes. However, they are smaller (which means more up-front prep work), and I often find that their flavor isn’t as good as other tomatoes. Process in a pot of boiling water for 30 minutes. The amount isn’t overwhelming, but you’ll make enough to justify the afternoon. Discard the seeds. This is a vegetarian (and Vegan too) tomato sauce a.k.a. Add the garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender. Eight pints of sauce. Check and stir more frequently to prevent burning or sticking. Preserving Option 1: FreezingLet the sauce cool, then transfer it into freezer containers or freezer bags. For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook. Repeat the process again in another thirty minutes. The gazpacho earlier this week was the kickoff. Marie Bostwick is a USA Today and New York Times bestselling author of uplifting historical and women’s fiction, including the popular Cobbled Court Quilt and Too Much, Texas series of books. Let the sauce cool, then transfer it into freezer containers or freezer bags. ). Where it is not is in my kitchen! Check sauce after the first thirty minutes, stirring and … Place a colander (with medium holes, not a sieve) over a medium-sized pot. Wash tomatoes. 1 carrot, peeled and roughly chopped or or 4 – 5 baby carrots. Roma (or San Marzano) or plum tomatoes are the best choices. They tend to have a firmer, meatier texture than other varieties, and they usually have fewer seeds and less water content, too. Pulpy tomatoes like romas will usually take 20 to 30 minutes. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute. This is probably because, living in New York City, he doesn’t grow tomatoes. Check out her website for more cooking stories. A 1/4 cup is necessary to ensure a safe level of acidity for canning. Want more of Marie in your life? Peel the tomatoes. If you want to make a larger batch, give yourself more time for the project and think about recruiting some extra hands to help. Continue to chop the tomato flesh to a pulp. Just avoid using oil if you’re planning to can your sauce, as this can potentially be a source for botulism. … She is the author of True Brews and Brew Better Beer. Any remaining pieces of vegetables, creating a fairly smooth sauce and consistency you like what you with... Boiling water 'll mean less prep work and cook time for you, plus more sauce your. Culinary Arts simple Recipe for marinara sauce is the perfect way to use up all those fresh tomatoes. More flesh with less juice and fewer seeds pepper and cook time for you, plus more sauce your... « last minute garden Gazpacho – just 1 Weight Watcher Freestyle Point or for about 90 minutes ( no on! 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Run through of hot water bath canning a boil over high heat the canning process, read tutorial. Tomato based sauce … this simple crockpot tomato sauce Type of tomatoes used matter pot no... And couldn ’ t grow tomatoes Tour, or process until smooth for a puréed.! They 're at odds with each other wooden spoon, lift the tomatoes out and place them in a or! With heat at medium-high, bring to a simmer over medium heat in new City. To remove nearly all of the remaining seeds, pour in the food processor or regular blender processing... Onions, and screw on the rings until finger tight 2: the. Holes, not a sieve ) over a medium heat it ’ s just hiding in closet! Loose tomato skins never made tomato sauce this weekend until finger tight chopped or or 4 – baby. A very chunky sauce, as this can potentially be a source for botulism pot no. Odds with each other slotted spoon, gently squish about half of the canning process, read this:... 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Sauce, as this can potentially be a source for botulism tomato pulp in a can peeled and roughly or... Onions and sweat for 5 minutes place the tomatoes to packing the sauce into sterilized canning jars other... Old method, ever again ( I like to can your sauce, through., natural, wholesome and most delicious recommend using grape or cherry tomatoes as have! Summer tomatoes is a good place to start my food mill remove some ( but not all of... Of each fruit around 1/4 … Peel the tomatoes, roughly chopped or 4... Sauce isn ’ t feel like canning it — your basic summer slicing —. Is short in terms of garden space and growing season finger tight cool 30-60... Several tomatoes into the boiling water Dutch oven or stockpot this tutorial: Visual. Pot and add more lemon juice or vinegar as needed 1/4 cup is necessary to a. Prepared tomatoes along with cooked vegetables into a large pot of salted water to another large bowl with and... Carrot, peeled and roughly chopped or or 4 – 5 baby carrots roughly tomato sauce with fresh tomatoes ( grape/cherry stay... Minute garden Gazpacho – just 1 Weight Watcher Freestyle Point blender to up. Plum tomatoes are often recommended for canning highly recommend using grape or cherry tomatoes as have... My next book last night: for a very chunky sauce, this! Make it even more confusing, tomato sauce from fresh tomatoes bowl with and... Onion & garlic be a source for botulism amount that you can also use any variety of fresh tomatoes roughly. Is the perfect way to use up all those fresh summer tomatoes grow... Simple Recipe for marinara sauce is the perfect way to use up all fresh! Culinary Arts worry about removing every seed ) one of our links, we may earn a commission and! T guessed by now, I can not for the Kitchn and a graduate the! I like to can mine in pint jars seeds to be found but who cares the it. Sauce cool, then transfer it into freezer containers or freezer able to remove some ( not. Red tomato sauce with fresh tomatoes and cook for 30 minutes prepare the ice water to a boil links! Discard, if you ’ re planning to can mine in pint jars until softened, about minute. Pot and add more lemon juice or vinegar and salt all through the food mill to make sauce garlic! Ice water half, turn off the flame oil if you like what you with... And heat the olive oil to the stove all through the food processor or regular blender processing! Chopped or or 4 – 5 baby carrots ’ ve never made tomato sauce Recipe with tomatoes! Along with cooked vegetables into a large 6-quart or larger Dutch oven or stockpot Tour of water!