Cook2 hrs 30 mins
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
- 18 lbs fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes)
- 3 cups onions, chopped
- 4 -8 garlic cloves, roasted
- 1 -4 teaspoon olive oil
- 1⁄8-1⁄4 cup canning salt, start with less and add more to taste
- 6 -8 tablespoons sugar, start with less and add more to taste
- 2 tablespoons dried oregano leaves
- 1 tablespoon dried basil leaves
- 2 (6 ounce) cans tomato paste
- Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
- Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
- Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
- Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
- Using a food processor or immersion blender and puree tomato mixture until smooth.
- Continue simmering for another hour to an hour and a half until tomato sauce thickens.
- Add reserved tomatoes and onion.
- Adjust seasonings to taste.
- Heat thoroughly.
- Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
DELICIOUS! reminds me of the sauce my mother used to make :). I will be using this recipe for years to come!!