Canning Pizza or Spaghetti Sauce from Fresh Tomatoes

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Description

This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.

Ingredients

  • 20 pounds fresh Roma tomatoes
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • ¼ cup lemon juice
  • ¼ cup red wine (Optional)
  • 3 cloves garlic, minced
  • 2 tablespoons chopped celery (Optional)
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped red sweet pepper
  • 2 teaspoons salt (Optional)
  • 2 bay leaves
  • ¼ teaspoon ground black pepper

Instructions

  1. Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water
  2. working in batches
  3. 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
  4. Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent
  5. about 5 minutes.
  6. Combine tomatoes
  7. onion
  8. lemon juice
  9. red wine
  10. garlic
  11. celery
  12. basil
  13. red sweet pepper
  14. salt
  15. bay leaves
  16. and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens
  17. about 10 minutes.
  18. Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot
  19. sterilized jars
  20. filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
  21. Fill water bath canner with water according to manufacturer’s instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
  22. Remove the jars from the water bath canner and place onto a cloth-covered or wood surface
  23. several inches apart
  24. until cool
  25. 8 hours to overnight. Press the top of each lid with a finger
  26. ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
  27. dark area.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 13 hrs 30 mins

Servings: 32

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