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Fresh Tomato Sauce

Source of Recipe


Bon Appétit, October 2008



List of Ingredients



• 12½ pounds red tomatoes, peeled, seeded, coarsely chopped (about 20 cups), divided
  
• 1 cup finely chopped shallots
  
• 1 Tbsp coarse kosher salt
  
• 1½ tsp dried basil
  
• 1½ tsp dried marjoram
  
• 1 tsp dried rosemary, crushed slightly
  
• ½ tsp ground black pepper
  
• Sugar (optional)
  
• 6 Tbsp bottled lemon juice
  






Instructions



1. Combine 4 cups tomatoes and next 6 ingredients in large stockpot. Stir over medium-high heat until tomatoes begin to release juice, about 5 minutes. Bring to boil; reduce heat and simmer until mixture is thickened, stirring frequently, about 20 minutes.
   
   
2. Add remaining tomatoes; increase heat to high and bring to a rolling boil, stirring occasionally. Reduce heat to medium; simmer until mixture is reduced to 11 cups, stirring frequently, about 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.
   
   
3. Pour 1 tablespoon lemon juice into each of 6 hot clean 1-pint glass canning jars. Spoon sauce into jars, leaving ½-inch space at top. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.
   
   Makes about six 1-pint jars.