Tomato Sauce

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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