Homemade Canned Tomato Sauce: A Recipe for Flavorful Simplicity
Are you looking to capture the essence of summer's bounty and enjoy the taste of fresh tomatoes all year long? Look no further than homemade canned tomato sauce! This simple recipe allows you to preserve the vibrant flavor of ripe tomatoes for delicious meals throughout the year.
Ingredients You'll Need:
- 8 pounds ripe tomatoes, washed and stemmed
- 1 large onion, chopped
- 1/2 cup chopped green bell pepper (optional)
- 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Equipment Needed:
- Large stock pot
- Food mill or blender
- Canning jars and lids (pint or quart size)
- Jar lifter
- Water bath canner
- Ladle
- Funnel
- Magnetic lid lifter
Instructions:
1. Prepare the Tomatoes:
- Blanch the tomatoes: Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water for 30 seconds. Immediately transfer them to a bowl of ice water to stop the cooking process.
- Peel the tomatoes: After blanching, the skin should easily slip off.
- Chop the tomatoes: Once peeled, chop the tomatoes into chunks.
2. Cook the Sauce:
- Sauté the vegetables: Heat a large stock pot over medium heat. Add the chopped onion and green pepper (if using) and sauté until softened, about 5 minutes.
- Add the tomatoes: Add the chopped tomatoes, basil, sugar, salt, oregano, and black pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Process the sauce: Once the sauce has thickened, use a food mill or blender to achieve your desired consistency.
3. Prepare the Jars:
- Sterilize jars and lids: Wash the jars and lids in hot soapy water. Place them in a boiling water bath for 10 minutes to sterilize.
4. Canning the Tomato Sauce:
- Fill the jars: Carefully ladle the hot sauce into the sterilized jars, leaving 1/2 inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any sauce residue.
- Seal the jars: Place the lids on the jars and screw on the bands until they are finger-tight.
- Process the jars: Place the filled jars in a water bath canner, ensuring the water covers the jars by at least 1 inch. Bring the water to a boil and process the jars for 45 minutes for pints or 90 minutes for quarts.
- Remove and cool: Carefully remove the jars from the canner using a jar lifter and place them on a towel-covered counter to cool completely.
5. Storage:
- Once the jars have cooled, check for proper sealing by pressing down on the center of the lid. If the lid pops up or moves, it is not properly sealed.
- Store sealed jars in a cool, dark place.
Tips:
- To add even more depth to your sauce, try adding a teaspoon of garlic powder or a few cloves of fresh garlic.
- For a smoother consistency, blend the sauce after simmering, using an immersion blender or regular blender.
- Experiment with different herbs and spices to create your own unique flavor profile.
Enjoy your homemade canned tomato sauce! It's perfect for pasta dishes, pizzas, soups, and more.
