This sauce was awesome. Instead of peeling the tomatoes, I just core them and puree them down in the blender. The skin dissappears, and you save yourself a lot of work! Thanks for sharing.
Absolutely a delicious sauce. I used about 10 lbs of tomatoes = 12 cups of tomato puree. Cooked down the onions and garlic in a bit of water instead of oil. I also upped the acid by adding 1 TBSP of lemon juice to each cup of pureed tomatoes. Will definitely be making it again.
A great way to use up some of my garden tomatoes! Both my husband and a friend walked into the house after I'd canned it saying it smelled wonderful like pizza and an Italian restaurant. I don't have a food mill and the blender worked just fine. I canned mine in 8oz jars because that is the amount of sauce I need when making pizza. Thanks. Three months later and want to add that this sauce is wonderful and I will definitely make again next summer. :)
Chef # 1380981 if your jars sealed your sauce will be fine. If however you still have some concerns all is not at a loss, cook your sauce for a minimum of 25 minutes prior to tasting. The lemon juice would need to be add, 1 tsp per quart, only if you plan to drink it right out of the jar without any further cooking.
I canned 9 pints of this last summer with an abundance of tomatoes, basil, rosemary and parsley from my garden (substituting parsley for the savory). The only herb I didn't have fresh was oregano, but the sauce was still wonderful. I canned it in pints since I usually make 2 pizzas at a time. As the picture implies, it is not a smooth as a store-boughten sauce, but the taste is so much better! Thanks, southern chef. I'll be making more next year, garden permitting!
This is really good. I did cook it about 3 hours, and didn't have any summer savory...but did add a bit extra fresh parsley. I will make this again.
Excellent sauce! I had so many tomatoes from my garden that ripened all at once. This recipe helped me use them. I didn't bother peeling the tomatoes; I just cut the tops off, squeezed some juice out and chopped them into large pieces before adding to the pan of sauteed onions and garlic. I didn't have summer savory so I left it out, but increased the sugar to about 1/4 cup. After cooking uncovered for over an hour, I pureed in a blender. Then, I cooked it down for about another 2 hours to thicken it up. Instead of canning, I froze it in small containers. Each container will make about 2 pizzas. My family loved the sauce on homemade pizza.
This is really delicious, fragrant and thick, after cooking it down for a lot longer than the recipe says... However, I read up on acidity and safety in canning *after* I made and canned this and now I'm quite nervous about botulism. The acid added (in the form of lemon juice) doesn't seem like enough to counter the onions (which make the sauce prone to botulism growth). My question is, is this a tested recipe (meaning, has anyone actually tested with a pH kit strip)? Botulism spores cannot be killed with the heat of a boiling water bath (but can be killed using a pressure canner), and can thrive without oxygen. This is why even a proper seal does not guarantee safety. I would have appreciated a note on this recipe about the safety of canning without a pressure cooker. I wish I had just frozen it now, and there would be no concern!
This sauce was delicious, definetly making it agaign this year, will try and add some tomato paste to make it thicker, but it was delicoius :)
very tasty as is