Cousin Vinnie's Tomato Sauce
- Ready In:
- 8hrs 40mins
- Ingredients:
- 12
- Yields:
-
6 pints
ingredients
- 10 lbs fresh roma tomatoes
- 5 garlic cloves, unpeeled
- 1 medium sweet vidalia onion, peeled and left whole
- 1 large carrot
- 1 bunch fresh Italian parsley, large stems removed (optional)
- 8 -10 fresh basil leaves
- 4 tablespoons fresh oregano or 2 tablespoons dried oregano
- 1⁄2 cup dry chianti red wine
- 1 pinch crushed black pepper
- 1 pinch sea salt
- lemon juice
- 1 pinch crushed dried red pepper
directions
- Trim the stems from the tomatoes but leave on the skin.
- Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
- Roast the vegetables at 375 degrees for 20 minutes.
- Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
- Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
- Put the pot on the stove on medium heat, stirring occasionally.
- Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
- Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
- When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
- When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
- For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
- Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
- Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
- Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.
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RECIPE SUBMITTED BY
Elisa72
Vallejo, California
I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>