Description:

For canning

Source:

Rebecca

Serves/Makes:4 pints

Ingredients

• 10 lbs (4.5 kg). tomatoes
• 3 onions, finely chopped
• 4 cloves garlic, minced
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) basil
• 1 tbsp (15 ml) oregano
• 1 tbsp (15 ml) salt
• 1 tsp (5 ml) crushed red pepper, or to taste
• 1 tsp (5 ml) black pepper
• 1 tsp (5 ml) sugar
• bottled lemon juice or citric acid

Preparation

• Peel tomatoes and chop.
• Saute onions and garlic in olive oil in large saucepot.
• Add tomatoes and seasonings.
• Simmer about 2 hours.
• Press mixture through sieve or food mill; discard seeds.
• Cook pulp in large uncovered pot on medium high until sauce thickens - this may take several hours. Stir to prevent sticking.
• Add 1 tbsp (15 ml) lemon juice or 1/4 t citric acid to each pint jar.
• Ladle sauce into jars, leave 1/2 inch headspace.
• Wipe rim clean, place lid on jar.
• Attach ring.
• Process in boiling water canner 35 minutes.

Comments

This is from homecanning.com and I thought it was tasty. Because you are adding acid to each jar, you can play around with the spicing and sweetness.