Italian Seasoned Tomato Sauce |
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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 6 |
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This is a good basic sauce to can and use in your recipes. It needs to be followed exactly to insure safety . Adding extra ingredients will make it unsafe to can. This is from the Ball Blue Book. Ingredients:
10 lbs tomatoes |
3 onions, finely chopped |
4 garlic cloves, minced |
3 tablespoons olive oil |
1 tablespoon dried basil |
1 tablespoon oregano |
1 tablespoon italian seasoning |
1 tablespoon salt |
1 teaspoon crushed red pepper flakes |
1 teaspoon black pepper |
1 teaspoon sugar |
bottled lemon juice or citric acid |
Directions:
1. Wash tomatoes; drain.
2. Peel, core and cut into small pieces; set aside.
3. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
4. seasonings
5. Simmer about 2 hours, stirring occasionally.
6. Press mixture through a sieve or food mill; discard seeds.
7. Cook pulp in a large, uncovered saucepot over medium-high heat until
8. sauce thickens, stirring to prevent sticking.
9. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
10. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
11. Wipe jar rim clean.
12. Place lid on jar with sealing compound next to glass.
13. Screw band down evenly and firmly just until a point of resistance is met.
14. process 35 minute in a boiling water bath canner.
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