July 10, 2014

tomato sauce

Canned Spaghetti Sauce10 pounds tomatoes3 tablespoons olive oil1 cup chopped onion6 cloves garlic, minced2 tablespoons fresh basil, chopped2 teaspoons oregano1 teaspoon kosher salt1/2 teaspoon black pepperLemon juice (1 tablespoon per jarred pint)Blanch tomatoes in boiling water for 15 seconds and transfer into a bowl of ice water.Cut ends from tomatoes; peel and core.Working in batches, puree tomatoes in food processor.In a large nonreactive pot, saute onion and garlic in olive oil.Add pureed tomatoes, basil, oregano, salt and pepper to pot and bring to boil.Reduce heat and simmer 2 hours, stirring occasionally.Add 1 tablespoon of lemon juice per pint to each sterile jar to be filled.Fill jars with tomato sauce, leaving 1/2" head space.Cap with lids and bands and process in boiling water bath for 35 minutes. - See more at:
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