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Chrissy's Easy Canned Italian Tomato Sauce


One of my favorite things to do in my kitchen in the summer is can and preserve, I love my garden and growing my own fruits, vegetables, and spices. Garden fresh just taste so much better, So I can enjoy my summer fresh from my garden all year round. 

I start by coring my tomatoes, and blanching them in boiling water for about 5 minutes. I then put them in a kitchen sink or large bowl of ice water. I let them cool a little then peal all the skins off. I like to use different varieties of tomatoes for flavor and depth. 


Yields 6 One Pint Jars


Do not Add Meat!! 

When you are ready to use your sauce you can brown your meat in a deep skillet, and then pour your sauce into the skillet and cook 20 minutes on medium- low heat. I also have posted a recipe for my meatballs, that you can find in my archive. 


Ingredients

*Note* If you do not have fresh tomatoes you can use 4 large 28 oz. cans of tomato sauce*
40 large tomatoes (I add cherry tomatoes and yellow pear tomatoes too)
3 cups water
1 cup red wine
4 cups raw mushrooms (optional)
1 bell pepper diced
1 diced red onion
2 tablespoons minced or chopped garlic 
1 teaspoon dried chili flake
1/2 teaspoon allspice
1 teaspoon thyme
2 tablespoons Italian parsley
2 teaspoons Italian seasoning
1 teaspoon white pepper
1 tablespoon salt
1 tablespoon Italian oregano
2 teaspoons basil
1 bay leaf

Directions

Do not use aluminum pans for cooking your tomatoes. Aluminum pans can cause a chemical reaction with in the acid in the tomatoes. 

Using a grapefruit spoon, paring knife, or core remover, remove cores from tomatoes. 

In a Large stock pot blanch, then peal skins off of your tomatoes. It makes the skins come off easier if you drop them into an ice bath after blanching. 

Once you skin them I put them back in a large stalk pot and add the water. I then use my emulsion blender to blend chunks smooth. You can also do this in a blender or food processor. I then add the rest of the ingredients. and simmer for two hours on low medium, stirring every 15 minutes. Another option is to bake the sauce in the oven in a roasting pan at 275 degrees for 2 hours, stirring every 15 minutes. You can cook longer or less if it is your preference. 

Once the sauce is in the last 15 minutes of cooking. Boil your 6 one pint jars and lids for 12 minutes. Remove from boiling water with tongs or a jar remover, using oven mitts or hot pads to handle the jars.

Remove the jars from heat and set an a towel or padding to keep the jars from cracking from the cool counter or table. Find and remove your bay leaf from sauce. 

Using a canning funnel place it on top the jar and ladle in your sauce into each jar leaving a one inch space from the top of the jar. Roughly stopping at the bottom of the neck.


Wipe rim with clean paper towel to insure nothing in on the rim of the jar that could cause your jars not to seal. Place seals and ring on jars tightening as much as you can hand tight, with canning wrench or with hot pad. 

Set back on your padded surface and let cool. As the jars and sauce cool they will seal and you sill see a little dimple in the center of the lids will invert once that have sealed. Do not touch the lids once you originally put them on. Do not tilt or move your jars once lids are on, it can cause them not to seal. 

Once all the jars have sealed and the dent or nipple in center of seal on top of the jar has inverted they are sealed. Normally you will hear a pop when they seal but sometimes they don't make any sound. 

Once sealed use a sharpie or permanent marker and write "Sauce" and that days date on the lid. 

Store for up to 6 years. 
















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