This canned tomato sauce is so full of flavor It can be used for either pizza sauce or spaghetti sauce It also freezes well
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 30 mins
Ingredients
Instructions
Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water
working in batches
30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent
about 5 minutes.
Combine tomatoes
onion
lemon juice
red wine
garlic
celery
basil
red sweet pepper
salt
bay leaves
and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens
about 10 minutes.
Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot
sterilized jars
filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
Remove the jars from the water bath canner and place onto a cloth-covered or wood surface
several inches apart
until cool
8 hours to overnight. Press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
dark area.
Recipe Tips
If you are using a pressure canner
omit lemon juice.If your tomatoes are too watery
boil them down before adding the spices to avoid the sauce becoming too strong. If you like your sauce thick
either boil it down a bit more
add 1 to 2 small cans of tomato paste
or add 1/4 cup of ClearJel starch.If you want to freeze the sauce
fill your freezer containers (Ziploc quart-size resealable bags) completely
eliminate air pockets
seal them
and pop them in the freezer. You're done!If using quart-sized jars
process them for 40 minutes instead of 35 minutes.
