I found some of my tomato sauce recipes that I posted on my FB blog last year. These are tried and true recipes from reliable sources and I made them last year. It’s nice to have plain tomato sauce, or puree, on hand to season however and whenever you need it. But, it’s quite helpful to have a pre-seasoned sauce, too, specially for quick meals. Hope you enjoy these recipes as much as I do. I’ll be making a lot more this year!
Basil-Garlic Tomato Sauce
- 20 lb tomatoes (about 60 medium)
- 1 cup chopped onion (about 1 large)
- 8 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 cup finely minced, fresh basil
- ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
- 7 (16 oz) pint glass preserving jars with lids and bands or 3 (32 oz) quart glass preserving jars
- Optional:Ball® freshTECH Electric Water Bath Canner + Multicooker
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
- SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
- PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
- COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer tomato sauce until volume is reduced by half, stirring to prevent sticking.
- ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar; Add 1/2 tsp.Ball®Citric Acid or 2 Tbsp. bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed. Remove rings, wash jars and store.
Roasted Tomato Sauce
- 23 lbs. tomatoes (a variety of different tomatoes provides the best flavor & consistency)
- 3 c. chopped onions
- 6 med. cloves garlic, chopped**
- 2 TB. olive oil
- 3 TB. balsamic vinegar (optional, but adds amazing flavor)
- 2 TB. canning salt
- 1 TB. dried oregano***
- 1 TB. dried basil***
- 2 tsp. black pepper
- 1 tsp. crushed red pepper flakes (optional)
- Citric acid or bottled lemon juice
Directions for the sauce:
- Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).
- Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove some of the seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans. Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned.
- Remove from oven and pluck skins off with tongs (it’s okay not to get every bit). Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients (unless you are making just a half batch – then just proceed to next step).
- Using an immersion blender, whir roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender or food processor in batches and then add to the stockpot). If you’d like to strain to remove seeds, now is the time for that, too, using a wire mesh sieve.
- Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.
Directions for canning:
- Prepare a water-bath canner, jars, and lids.
- Adding ¼ tsp. citric acid to pints (1/2 tsp. to quarts) OR 1 TB. lemon bottled juice to pints (2 TB. for quarts), ladle the hot tomato sauce into hot jars, one at a time with ½-inch headspace.
- Wipe rims, attach lids and place in canner rack.
- Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time). Note: start the processing time after canner comes to a full boil and then adjust heat to keep a low boil for the timed amount.
- Remove from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.
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