Tomato Sauce
Prep time
Cook time
Total time
My garden is full of lovely, red, ripe tomatoes!I Time for some canning & freezing! I love to open a jar of fresh tomato sauce in the winter to use in my soups, stews and chili! The flavor is so amazing and pure. This recipes uses a food mill, it is far easier than peeling tomatoes! And this sauce has the perfect balance of spices and sweetness.
Author: Ruth Guerri
Serves: 2½ pints
Ingredients
- 6½ lbs of ripe tomatoes
- 2 tsp of kosher salt
- ½ tsp of freshly ground black pepper
- 2 tsp of sugar
- 1 Tbs of fresh basil, chopped
- 1 tsp of dried oregano
Instructions
- Start by running your tomatoes through the food mill.
- Then add the puree to a large, heavy saucepan over medium/heat along the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- That's all there is to it! You can either freeze it now in ziplocks or tupperware or ladle into sterilized jars, screw on the sterilized lids and let them cool, undisturbed at room temperature, then refrigerate for using within 2 weeks.
- If you'd prefer to can the sauce, see my notes below.
This sauce also makes a great gift .
Notes
If you would like to can this sauce, you must use an acid, place 1 tsp of citric acid or 1 Tbs of lemon juice into your clean,sterilized jars before filling with sauce.
Then, fill a large canning pot fitted with a bottom rack, with water, bring to a boil, then lower the filled, sealed jars into the pot with a jar lifter, they should be covered with 1" of water, boil for 40 minutes, then remove and let cool at room temperature.The sauce will now last for 1 year.
Then, fill a large canning pot fitted with a bottom rack, with water, bring to a boil, then lower the filled, sealed jars into the pot with a jar lifter, they should be covered with 1" of water, boil for 40 minutes, then remove and let cool at room temperature.The sauce will now last for 1 year.
