Tomato Sauce

Gooberface gave me several tomatoes one weekend when she came to visit. I debated what to make with all the tomatoes, and decided on tomato sauce. Last year, I made a Italian tomato sauce which worked great with spaghetti, lasagna, and other Italian dishes. However, there were many times I wished I had a tomato sauce without the Italian spice blend. So this year I made just a plain tomato sauce. With several tomatoes growing the garden, later in the season I will make a Italian tomato sauce.

1. Wash tomatoes

2. Remove core and blossom ends and cut into quarters

4. Place in a large saucepan and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly.

5. Puree tomatoes in a food processor and then strain puree to remove seeds and peels

6. Cook pulp in a large, uncovered saucepan over medium-high heat until the sauce thickens, stirring to prevent sticking.  Cook until volume reduces by half.

8. While the pulp is cooking prepare jars, bands, lids, and water bath canner. Fill canner with enough water that when jars are placed inside the canner they are covered with water by at least two inches. Bring the water to a boil. Fill a medium saucepan 2/3 full of water and bring to a boil.  Remove from heat and place lids in water until ready to use. Clean the jars and bands in hot soapy water, then rinse in warm water.  Keep jars and bands in hot water until ready for use.. If not, jars will crack and break. 

9. Add 1 tablespoon bottled lemon juice to each pint jar, and 2 tablespoons to each quart jar.

10. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Wipe the rim, place the lid, and screw the band on tight.

11. Place jars in the boiling water in canner and process 35 minutes for pints jars, and 40 minutes for quart jars.

 

12. Remove jars from and canner and let sit for 24 hours. Check to make sure the lids sealed by pressing down in the center of the lid. They should not pop. Label jars with name of product, date, and size.

13. Enjoy!