Prep 20 mins
Cook 2 hrs
A good way to can your tomatoes
- 1 finely chopped onions
- 354.88 ml finely chopped celery
- 236.59 ml finely chopped carrot
- 118.29 ml olive oil
- 4.92 ml minced garlic
- 3628.73 g ripe tomatoes, peeled, seeded and chopped
- 4.92 ml sugar
- 1 bay leaf
- 4.92 ml dried basil
- 4.92 ml oregano
- 4.92 ml marjoram
- 4.92 ml salt
- 4.92 ml pepper
- In a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes.
- Stir a few times.
- Add garlic and cook for 2 more minute.
- Add tomatoes, sugar and pepper and stir.
- Put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill.
- Add remaining seasonings except salt and cook to desired consistency.
- Add salt, remove bay leaf.
- Pack into clean hot jars leaving 1/2 inch head space.
- Process for 45 minutes at altitudes up to 1000 feet.
- There is no set amount of what your yield is as it depends on how much you cook it down.
- I boil 8 pint jars.
- You can freeze this also.
I made this great recipe yesterday, Very yummy, easy to make. I did the hot water bath for 45 minutes. A very good way to use up those tomatoes in the garden & have lots of good sauce to use this winter. thank you for the recipe.
A really good recipe for canning sauce. I did add hot peppers to mine because I like my sauce hot tasting. I will be using this all summer long!
Our recipes are simular so I canned mine the same way.. It worked great. Thanks for the advise