Italian Seasoned Tomato Sauce

Submitted by Violet 2

"This is a good basic sauce to can and use in your recipes. It needs to be followed exactly to insure safety . Adding extra ingredients will make it unsafe to can. This is from the Ball Blue Book."

 

• Ready In: 2hrs 35mins
• Ingredients: 12
• Yields: 4 pints
• Serves: 4

ingredients

• 10 lbs tomatoes
• 3 onions, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon dried basil
• 1 tablespoon oregano
• 1 tablespoon italian seasoning
• 1 tablespoon salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon sugar
• bottled lemon juice or citric acid

directions

1. Wash tomatoes; drain.
2. Peel, core and cut into small pieces; set aside.
3. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and
4. seasonings
5. Simmer about 2 hours, stirring occasionally.
6. Press mixture through a sieve or food mill; discard seeds.
7. Cook pulp in a large, uncovered saucepot over medium-high heat until
8. sauce thickens, stirring to prevent sticking.
9. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.
10. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace.
11. Wipe jar rim clean.
12. Place lid on jar with sealing compound next to glass.
13. Screw band down evenly and firmly just until a point of resistance is met.
14. process 35 minute in a boiling water bath canner.