Summer Tomato Sauce
Source of Recipe
From "Foolproof Preserving" by America's Test Kitchen
List of Ingredients
- 10 pounds tomatoes, cored, peeled, and cut into 1-1/2-inch pieces
- 4 cloves garlic, minced
- 1/3 cup tomato paste
- 1/3 cup chopped fresh basil
- 1 Tbsp salt
- 1 tsp sugar
- 1/2 cup red wine vinegar
Instructions
- Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Working in four batches, process tomatoes in blender until almost smooth, 10 to 15 seconds; transfer to Dutch oven.
- Stir in garlic, tomato paste, basil, salt, and sugar, and bring to boil over medium-high heat. Boil, stirring often and reducing heat as needed, until sauce has thickened and measures slightly more than 2 quarts, 1-1/4 to 1-1/2 hours.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add 2 tablespoons vinegar to each hot jar. Using funnel and ladle, portion hot sauce into hot jars, leaving 1/2-inch headspace. Slide wooden skewer along inside of jar to remove air bubbles and add more sauce as needed.
- While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Boil 35 minutes. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings; check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
Makes 4 (1-pint) jars.
Final Comments
One jar is enough to coat 1/2 pound of pasta. For more richness, add a bit of extra virgin olive oil to the sauce before serving.
While all types of tomatoes work with this recipe, we preferred this sauce made with plum tomatoes.
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