Multi-Use Tomato Sauce
Source of Recipe
Readinglady
Recipe Introduction
This sauce also makes an excellent base for a quick pizza.
Multi-Use Tomato Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)
Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.
Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.
Yield:
"12 cups"
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