Italian Seasoned Tomato Sauce

Recipe Ingredients

10 lbs	4540g / 160oz	Tomatoes
3		Onions - finely chopped
4		Garlic cloves - minced
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Basil
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Italian seasoning
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Crushed red pepper
1 teaspoon	5ml	Ground black pepper
1 teaspoon	5ml	Sugar
		Bottled lemon juice or citric acid - as needed

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Wash tomatoes; drain. Peel, core and cut into small pieces; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes and seasonings. Simmer about 2 hours, stirring occasionally.

Press mixture through a sieve or food mill; discard seeds. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.

Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 35 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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