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Tomato Sauce

Source of Recipe


From "Sunset Home Canning"



List of Ingredients



• 10 pounds firm ripe tomatoes, washed, peeled and quartered
  
• ¼ cup light packed, chopped fresh basil
  
• 2 Tbsp chopped fresh oregano
  
• 5 cloves garlic, peeled, ends removed; minced or pressed
  
• 2 to 4 Tbsp sugar
  
• 2 tsp salt (optional)
  
• ½ tsp freshly ground pepper
  
• 3 Tbsp bottled lemon juice, divided
  






Instructions



1. In heavy-bottomed 8- to 10-quart nonaluminum pan, combine tomatoes, basil, oregano, garlic, sugar, salt and pepper. Bring to a boil over high heat, stirring almost constantly; reduce heat and simmer, uncovered, stirring often, for 20 minutes. Put mixture through a food mill or fine strainer, a portion at a time. Discard solids.
   
   
2. Return the purée to pan and bring to boil over high heat, stirring often. Then reduce heat and simmer, uncovered, stirring often, until sauce is thickened and reduced to about 6 cups (about 1 to 1½ hours). As the sauce thickens, reduce heat and stir more often to prevent sticking. Add 1 tablespoon bottled lemon juice to each prepared, hot pint jar. Fill jars with hot sauce, leaving ¼ inch of headroom. Gently run a narrow nonmetallic spatula or chopstick between sauce and jar sides to release air bubbles.
   
   
3. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 35 minutes (or 15 minutes in a pressure canner). Remove jars immediately, and let sit on counter until cool. Press middle of cap; if it does not bounce back, the jar is sealed. If it does pop back, either store jar in refrigerator and use soon, or re-process in the same manner with a new cap.
   
   Makes 3 pints.
   
   






Final Comments


To peel tomatoes:
Score an "X" on the bottom of the tomatoes. Place in boiling water for 20 to 30 seconds. Remove and plunge in cold water. This process makes the skins easier to remove.