LOCATION: Recipes >> Preserving >> Tomato Sauce 01
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Tomato Sauce 01
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12) Pavlova 64 weeks ago -- Canning -- Tomato Sauce
10 pounds tomatoes, peeled, cored and chopped
3 chopped onions (about 3 medium)
3 cloves garlic, minced
3 tablespoons olive oil
1 1/2 teaspoons oregano
2 bay leaves
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Cook chopped onion and garlic in oil until tender. Add remaining
ingredients and simmer 2 hours, stirring occasionally.
Press mixture through a food mill, discard seeds. Cook pulp over
medium-high heat until it thickens, about 1 hour. Stir frequently.
Add 1 tablespoon lemon juice or 1/4 teaspoon citric acid to each
pint jar. Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps. Process pints 35 minutes in boiling water bath.
Yield: 2 pints.
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