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

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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.

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Enjoy for the rest of the year

Sonja

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