Homemade Canned Tomato Sauce
This tomato sauce is rich in flavour and colour with the boldness of fresh local garlic and fresh herbs.
Servings: 7 pints
Calories: 69kcal
Equipment
- 7 pint wide mason jars
- 1 large sauce pot
- vegetable strainer or food processor
Ingredients
- 1/2 bushel (25 lbs) ripe roma tomatoes, washed and quartered
- 2-3 tbsp extra virgin olive oil
- 6-7 cloves garlic, minced
- 3 tbsp sea salt
- 2 tbsp raw cane sugar
- 1 cup fresh basil, roughly chopped
- 3 sprigs of fresh oregano leaves
Instructions
- Prepare the tomatoes by washing in the sink in clean water. If the tomatoes are quite dirty, I wash them twice and add salt to my water to help release the dirt and any hidden bugs.
- For a juicer, cut the tomatoes in quarters and add them to the top bowl/funnel of the juicer, and begin pressing the cut tomatoes into the cavity of the juicer while turning the handle. Making sure you have the large stock pot in place for the juice to drop into, and another large pan for the skins and seeds to drop into and once all the tomatoes are added and juiced. Place pot on the stove under medium heat until it starts to boil, then reduce the heat to a low boil to a simmer.Option #2: make a slight slit on top of the washed tomato before adding to a large pot of boiling water. Leave the tomatoes in the boiling water for 30 seconds, then remove the tomatoes, and once they are no longer too hot to the handle, peel the off the skins of the tomatoes. Add them to a food processor, and puree them until they are a consistency of juice. Using a food strainer or mill to remove the seeds.
- Meanwhile, sauté the garlic for about 1 minute, long enough to release the aroma. Add garlic, salt and sugar to the tomato sauce. Cook the juice for 3-4 hours, stirring occasionally, until the sauce thickens and the last 10-15 minutes, add the basil and oregano.
- Prepare the jars, by washing them in the dishwasher or by hand in hot soapy water. To sterile jars, place clean jars in a 250°-275°F (120°-130°C) oven for 20 minutes. Sterile lids the same way, either in the oven or in a sauce pot with boiling water, leaving them in for at least 5 minutes. Then transfer them to the oven to dry, before adding to the jars. Make sure the lids are dry before adding to the jars to avoid them from rusting.
- Once the jars and lids are ready, add the sauce to the jars, and wipe the rim with a paper towel for any tomato drips. Place the hot lids on top and tightly seal each jar. NO bath required. Once you hear them pop, they have sealed.
- This makes 7-8 500 ml or 7-8 pint jars. Store in a cool dark place, usually in a cold cellar or basement for up to 12 months.
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 2990mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg