A bumper tomato crop is a huge blessing if you are a canner! It is so rewarding to have a canning cabinet full of summer’s harvest ready to eat this winter. This was the first year that I canned seasoned tomato sauce. We will use this sauce in pasta dishes and for pizza sauce.
I modified the recipe from the Ball Blue Book Guide to Preserving. The main modification I made was the original recipe called for cooking the tomatoes with the skin on. After the cooking process, the tomato sauce would be strained to remove the peels and seeds. Since I didn’t have the proper straining equipment, I peeled and seeded my tomatoes first. By doing it this way, the sauce is also a little thicker. When I de-seeded the tomatoes, I removed the extra juice too.
- 45 pounds tomatoes
- 6 cups chopped onions
- 12 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons oregano
- 6 bay leaves
- 1 tablespoon black pepper
- 1½ tablespoon sugar
- ¼ cup salt (optional)
- 1 tablespoon basil
- Bottled lemon juice
- Saute onions and garlic in olive oil until soft.
- Add tomatoes and seasoning.
- Heat until simmer and then simmer for 20 minutes.
- Remove bay leaves and puree mixture.
- Add 1 tablespoon bottled lemon juice to each pint jar or 2 tablespoons to each quart jar.
- Fill jars with sauce leaving ½ inch headspace.
- Process for 35 mins for pint or 40 minutes for quart jars in a water bath canner.
Make sure you check out my other easy recipes in my recipe index!
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