Home made is awesome!
- 22 lbs of roma tomatoes, washed and quartered
- 3 c chopped onion, about 3 large
- 6 cloves of garlic, minced
- 1/4 c olive oil
- 1 tbsp dried oregano
- 3 dried bay leaves
- 1/2 tbsp ground black pepper
- 4 1/2 tbsp brown cane sugar
- 1 tsp red pepper flakes
- bottled lemon juice
- 1 tsp sea salt
- In a large stock pot, add the roma tomatoes
- In a large frying pan, saute the onions and garlic in olive oil until soft
- Add onion / garlic mixture to stock pot.
- Simmer tomato mixture, stirring occassionally
- Using immersion blender, blend all the ingredients to remove lumps
- Add seasonings and continue simmering to reduce mixture and thicken it. Taste and add salt as necessary.
- When sauce is thickened, remove bay leaves.
- While sauce is simmering, fill canner with water and place clean jars inside.
- Heat the canner to boiling and boil the jars for 20 minutes.
- When ready to fill jars, put snap lids in measuring cup and add boiling water to soften rubber.
- Lift and drain single jar. Put 2 tbsp of lemon juice in bottom of hot jar.
- Fill with tomatoe sauce to within 1/2″ of top.
- Put on warmed snap lid 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.
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