Print Friendly Recipe
- For canning
- 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
- 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.
- 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.
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