Recipe Archives->Preserving->Tomato Sauce 02

Canning Tomato Sauce

10 pounds tomatoes, peeled, cored and chopped
3 tablespoons vegetable or Olive oil
3 medium onions; finely chopped
3 garlic cloves; minced
1 1/2 teaspoons oregano leaves; crushed
2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon crushed red pepper, optional

In a large preserving kettle or saucepan, heat the oil. Add onion
and garlic and cook over medium heat until tender but not brown,
stirring frequently.

Add all remaining ingredients and simmer about 2 hours, stirring
occasionally.

Press tomato mixture through food mill, discard seeds and bay
leaves. Return tomato mixture to kettle and simmer over medium high
heat until it reaches the thickness you prefer. Stir frequently.

Ladle or pour hot sauce into hot jars to within 1/4 inch of tops.

Wipe tops and threads of jars with damp clean cloth.

Put on lids and screw bands as manufacturer directs.

Process in a boiling water bath 30 minutes.

Follow basic steps for boiling water bath canning.

Printable version: tomato-sauce02.txt.