Tomato Sauce: from Fagor Canning Cookbook

Submitted by Salt in SF

"Recipe for canning tomato sauce."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 4 Pints
• Serves: 8

ingredients

• 5 lbs tomatoes, cored and chopped
• 2 tablespoons olive oil
• 3⁄4 onion, chopped
• 4 garlic cloves, minced
• 1⁄2 mushroom, chopped
• 1⁄4 cup fresh parsley, chopped
• 1 1⁄2 teaspoons salt
• 2 bay leaves
• 2 teaspoons oregano
• 1 teaspoon black pepper
• 1⁄4 brown sugar

directions

1. Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then running through a food mill or sieving to remove skins and seeds.
2. In a large skillet, heat olive oil and saute onions, garlic and mushrooms until tender. Place the sauteed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid burning. Ladle into jars leaving 1 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.
3. Process for 20 minutes/high pressure setting, after venting.