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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

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.


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4 of 4 people found the following review helpful:
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10 star, September 6, 2006 - 09:39 AM
Reviewer: Loreta Noel from Washington Court House, Ohio
This was my first year canning any kind of suace,and this recipe was very easy to make.It taste like speghetti sauce, and that is what I use it for.My kids like this better than any sauce we get from the stores. I would recommend this recipe to any one that is needing a recipe for sauce. It is a ten star all the way in my book.Thanks so much for this recipe. I will can this every year.

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