Recipe by CountryLady
The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!
Top Review by chia
this is a great way to use up all those extra tomatoes and hot peppers from the garden, and the cooking time is quick. the sauce thickens upon standing. i liked the addition of the vinegar, this would be a nice bbq sauce for ribs.
- 3 cups coarsely chopped tomatoes (about 4 large)
- 3 cloves garlic, minced
- 3 stalks celery, finely chopped
- 3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
- 1 medium onion, finely chopped
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄4 cup lightly packed brown sugar
- 1⁄4 cup tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon pickling salt
Directions See How It's Made
- Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
- Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
- Cool slightly; puree in a blender or food processor until smooth.
- Return mixture to pot and add vinegar & spices.
- Boil gently for 5 minutes to blend the flavours, stirring continuously.
- Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
- Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.