Homemade Tomato Sauce
What do you do when your garden is overflowing with tomatoes? You make homemade tomato sauce! I love to can food. I love to see all the jars lined up! If you like canning you might like these delicious canning recipes: Homemade Apple Pie Filling and Knock of Harry & David Pepper Relish. Now, I must admit making canned tomato sauce was a bit of work! So be prepared!
How to make homemade tomato sauce
First pick your tomatoes! You will need 22 1/2 pounds! Yes, it is alot!
Homemade Tomato Sauce Recipe
Yield – 7 – 10 pints (depends on how thick you cook down the sauce)
22 1/2 pounds tomatoes
3 cups chopped onions
6 cloves of garlic
1/4 cup olive oil
1 tablespoons oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
3 piece bay leaves
1 1/2 teaspoon black pepper
1 tablespoons sugar
2 tablespoons salt
1/2 teaspoon crushed red pepper (1 teaspoon if you like it slightly spicy)
1/4 cup red wine
Bottled lemon juice, 1 tablespoon per pint jar
Wash tomatoes under cold water and drain. Remove core and blossom ends. Cut into quarters; set aside.
Sauté onions and garlic in olive oil in a large stock pot. The pot needs to be big enough for all the tomatoes so I actually used the stock pot for our turkey fryer.
Add tomatoes, oregano, basil, marjoram, bay leaves, black pepper, salt, crushed red pepper and sugar. Bring to a simmer then simmer 20 minutes, stirring, it may take some time for the tomatoes to reach a simmering temperature. Go slow so you don’t burn the bottom. Remove bay leaves.
Pureé tomatoes using a food mill to remove peels and seeds.
Place puree into a large pot and cook uncovered over medium heat until reduced by about half and sauce has thickened. Stir often to keep puree from sticking and burning. It took me about 8 hours for my sauce to reduce.
Remove from water. Add 1 tbsp bottled lemon juice to each pint jar.
Fill hot jars with the hot tomato sauce leaving 1/2 inch space at the top.
Wipe rims of jars and place on lids and adjust rings to fingertip- tight.
Place jars on a rack in pot with water. Water needs to cover jars by 1 inch. I used the new Ball Waterbath Canner.
Process jars in boiling water for 35 minutes. Let stand for 5 minutes. Remove from jars. Do not tighten bands. Allow jars to cool for 12 hours. You should hear pinging as the jars seal. After 12 hours test seals. Label and store jars.
I am so excited about how I made the labels! I will share on Thursday!