This is a Barbara Kingsolver recipe that we make last year and will certainly do it again. You need a LOT of tomatoes to do tomato sauce! These jars didn’t last long.
Intro from the recipe:
The point of this recipe is to make a large amount at one time, when tomatoes are in season. If you’re canning it, stick closely to the recipe; adding additional fresh vegetables will change the pH so it’s unsafe for water-bath canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts – you can use a combination of pint and quart canning jars or freezer boxes.
- 10 Quarts Tomatoe Puree Requires about 30 Lbs of tomatoes
- 4 Large Onions, chopped
- 1 Cup Basil, dried Good thing we can grow basil in Calgary!
- 1/2 Cup Honey
- 4 Tbsp Oregano, dried
- 4 Tbsp Salt
- 2 Tbsp Lemon peel, ground
- 2 Tbsp Thyme
- 2 Tbsp Garlic Powder
- 2 Tbsp Parsley, dried
- 2 Tsp Pepper
- 2 Tsp Cinnamon
- 1/2 Tsp nutmeg
- Lemon juice or citric acid You can buy citric acid at Community Natural Foods (not expensive)
- Soften onions in a heavy 3-gallon kettle – add a small amount of water if necessary but no oil if you are canning (very important!).
- Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning.
- Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.
- Add 2 tbsp of lemon juice OR ½ tsp. citric acid to each quart jar, (half that much to pint jars). This is ensures that the sauce will be safely acidic.
- When the sauce is ready, ladle it into the jars leaving ½ inch headspace. Put jars into canner and boil for 35 minutes. Remove, cool, check all seals, label and store for winter.