Domestic Diva 76
Home Decor – Organization – Cooking – DIY – Family – Travel
Canning Tomato Sauce
This recipe is yet another family favourite. I have been making this sauce for almost seven years and it is absolutely delicious. I use it for spaghetti, pizza, chicken and pasta, as a base for rose sauce and so much more. It is packed with veggies and it’s kids approved. I originally got the recipe from “Taste of Home, Canning and Preserving”but adjusted it dramatically. Here is the recipe that I use, hope you enjoy it as much as we do.
Yield: about 10 1 ltr jars
Ingredients:
- 25 lbs Roma tomatoes (about half a bushel)
- 8 large red peppers
- 4 large onions
- 4 cans (6 oz can) tomato paste
- 1 cup of olive oil
- 1/4 cup of salt
- 8 garlic cloves minced
- 4 tsp dried oregano
- 2 tsp dried parsley flakes
- 2 tsp dried basil
- 2 tsp crushed red pepper flakes ( optional)
- 2 bay leaves
- 1 cup plus 2 tablespoon bottled lemon juice
Direction:
Bring water boiling in large dutch oven. Place tomatoes one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter the tomatoes. This will give you a chunky consistency if you want it less chunky cut the tomatoes smaller.
In the food processor, cover and process peppers and onions until finely chopped
In a large stock pot combine the tomatoes, peppers, onions, tomato paste, oil, garlic, oregano, parsley, basil, pepper flakes and bay leaves. Bring to a boil. Reduce heat, simmer uncovered for 4-5 hrs, stirring occasionally. Discard bay leaves.
Add 2 tablespoons of lemon juice to each hot jar. Ladle hot mixture into jars, leaving 1/2 inch head space. Remove air bubbles, wipe rims and adjust lids. Process for 40 minutes in boiling water bath.
Enjoy for the rest of the year
Sonja
My Current Planner
Domestic Diva 76 