Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Italian Seasoned Tomato Sauce




Source of Recipe


Canning Food


List of Ingredients




10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon each basil, oregano, Italian
seasoning
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid


Recipe



Prepare Ball brand jars and closures. Wash tomatoes; drain. Peel, core
and cut into small pieces; set aside. Sauté onions and garlic in olive
oil in a large saucepot. Add tomatoes and seasonings. Simmer about 2
hours, stirring occasionally. Press mixture through a sieve or food
mill; discard
seeds. Cook pulp in a large, uncovered saucepot ove medium-high heat
until sauce thickens, stirring to prevent sticking. Add 1 tablespoon
bottled lemon juice or ¼ teaspoon citric acid to each pint jar.
Carefully ladle hot sauce into hot jars,
leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar
with sealing compound next to glass. Screw band down evenly and firmly
just until a point of resistance is met - fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 4 pints.