Tomato Sauce

Written by Published on in Sauces

Home made is awesome!

Ingredients

  • 22 lbs of tomatoes, romas are a good choice.  I grow Mountain Gems which are excellent tasting and fewer seeds.  I freeze them first (3 extra large zip lock bags of frozen tomatoes makes one pot full), bring them out to thaw for about an 1 1/2 hrs before ready to make sauce. When they are still mostly frozen I cut out the stems and any bad parts, and quartered them, and put them in the pot. A full pot of frozen tomatoes make about 6-8 quarts of sauce.
  • 1 medium chopped yellow onion, or less
  • 2 tbsp minced onion or onion flakes
  • 1 or 2 tins of tomatoe paste
  • 6 – 8 cloves of garlic, minced
  • 1/4 c olive oil
  • 1 tbsp dried oregano
  • 3 dried bay leaves
  • 1/2 tbsp ground black pepper, I use Spicy Pepper Medley
  • 4 – 6 tbsp brown cane sugar (dark brown sugar)
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 tsp celery salt
  • 2 tsp worstershire sauce
  • 1 -2 tsp baking powder, optional.  I use it to reduce acidity for sensitive tummies.
  • bottled lemon juice, 2 tbsp per jar

Directions

  • Fill canning pot with water, enough to cover jars plus about 1 “.  Fill with empty jars and put on high heat.  Jars need a rolling boil for 20 minutes before filling them.
  • Fill a large stock pot with partially frozen tomatoes.  They will boil down to about 1/2 of the pot.  Set the pot on medium heat.
  • Add the seasonings except for bay leaves, baking soda, onion, and garlic.
  • Bring tomatoes almost to a boil.  Remove from heat and use immersion blender to create smooth sauce. Skins usually disappear but if not, remove any that are left.
  • Add onion, garlic , and bay leaves to stock pot.
  • Add baking soda if using. Simmer tomato mixture for about 20 minutes on medium heat, stirring occasionally
  • Remove bay leaves.
  • Taste adjust salt or sugar as necessary.
  • When ready to fill jars, put snap lids in measuring cup and add boiling water to soften rubber, usually 3-5 minutes.
  • Lift and drain single jar.  Put 2 tbsp of lemon juice in bottom of hot jar.
  • Fill with hot tomatoe sauce to within 1/2″ of top.  Clean top edge with paper towel or clean dish cloth.
  • Use magnetic tool to lift warmed snap lid (do not touch edges or bottom), place on hot jar and screw ring down lightly.
  • Continue filling hot jars.  When complete, use jar lifter to return the filled jars to the canner.
  • Ensure there is at least 1″ of water above lids.  Bring canner to a vigorous boil.
  • Boil the jars for 35 minutes for pints and 40 minutes for quarts.
  • Lift processed jars and set on clean tea towel on counter.  Do not move for 24 hours.
  • Check that lids have sealed by pressing down on center of lid.  Lids should NOT pop up.
  • If jar did not seal, place in fridge and use within a few days.
  • Store processed jars in cool dark place.

PIZZA SAUCE:

  • I usually take the bottom 25% of the sauce in the pot, add a long squeeze or 2 of Balsamic Glaze (or a few tbsps of balsamic vinegar), pour into 250 ml jars (no lemon juice), and process in the canner for 25 minutes on boil.

Thanks to https://mywebsitehere.com

Leave a Comment