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Canning Tomato Sauce from Fresh Tomatoes
Canning Tomato Sauce from Fresh Tomatoes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
570 minutes
Homemade tomato sauce with Roma tomatoes, red wine, garlic, and basil. Ideal for pasta or pizza.
Ingredients:
  • 20 pounds fresh Roma tomatoes
  • 2 cups chopped onion
  • 0.25 cup lemon juice
  • 0.25 cup red wine
  • 2 tablespoons chopped celery
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped red sweet pepper
  • 2 teaspoons salt
  • 2 bay leaves
Instructions:
  • Fill a large pot with water and bring it to a boil. Prepare a bowl of ice water. Blanch the tomatoes in the boiling water for 30-45 seconds, then transfer them to the ice water to cool. Peel the tomatoes, cut them in half, and remove the seeds using your finger or a spoon. Allow the tomatoes to drain in a colander.
  • In a skillet over medium heat, sauté onions in olive oil until translucent, approximately 5 minutes.
  • In a large pot over medium heat, cook and stir tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper until tomatoes break down and sauce thickens, approximately 10 minutes.
  • Prepare 8 pint-size jars and lids by boiling in water for 5 minutes. Fill the hot jars with tomato sauce, leaving 1/4 inch space at the top. Seal with clean lids and rings.
  • Fill water bath canner following manufacturer's guidelines. Bring to a vigorous boil and carefully lower jars into the water using a jar lifter. Add more boiling water if needed to cover jars by at least 1 inch. Process pints for 35 minutes.
  • After finishing the water bath canning process, allow the jars to cool on a cloth-covered or wood surface for 8 hours to overnight. Gently press the center of each lid to check for a tight seal. Store the jars in a cool, dark place.

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