On Line Cookbook
Tomato Sauce - Italian Seasoned Tomato Sauce
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Recipe Information
For canning


Serves/Makes:4 pints

  • 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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