And the harvest begins! First batch of tomatoes are picked and it is time to make some tomato sauce. Making tomato sauce is a long time-consuming process, but it is a great feeling knowing that everything that is in it is something that I grew out of the garden. Except the onion….my onions have been horrible the last couple years. This is a canning recipe so after you have it completed you can water bath can it. Then enjoy it until next tomato season. This recipe is from the Ball blue book of canning. I usually add extra garlic and the thyme to my sauce.
- 20 lb tomatoes (about 60 medium)
- 3 Tbsp dried thyme
- 1 cup chopped onion (about 1 large)
- 8 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 cup finely minced, fresh basil
- ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
- 7 (16 oz) pint glass preserving jars with lids and bands
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel. (I use an immersion blender and just puree seeds and peels. It takes too much time to remove the seeds and peels. And I have never noticed a taste difference.)
5.) COMBINE tomato puree and basil in large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.