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Canning Tomato Sauce – Homemade Tomato Sauce Recipe
By | August 29, 2009
- Image by djfrantic via Flickr
You will enjoy the taste of this basic homemade tomato sauce. There is nothing better than going to your pantry and pulling out a jar of your own homemade tomato sauce that you have canned. MMMM! Yummy!
When you do your own canned tomato sauce recipe or your own homemade tomato sauce recipe there is just no comparison to store bought.
If you do this recipe with fresh tomatos, peppers, and basil then you are really packing in the nutrients.
This homemade tomato sauce may also be frozen into containers if you wish not to put it into canning jars.
Canning Tomato Sauce Recipe
14 cups tomatos peeled and choppped
1-2 green peppers chopped
1-2 cups onions chopped
6 stalks celery chopped
3-4 cloves of garlic
2 tbsp. salt
18oz. can tomato paste
1/4 cup olive oil
1 tbsp. Itailian seasoning
1/2-1 tbsp. basil
1 bay leaf
3/4 cup sugar (or less if you perfer)
1 1/2 tsp. chilli powder
1/2 tsp. pepper
Blance peel and chop up your tomatos. Put them into a stock pot that holds about 8-10 quarts of liquid. Add the rest of your chopped vegetables and then your seasonings and oil. Stir well.
Simmer for 1-2 hours. This canned tomato sauce recipe reduces down nicely. So depending on the thickness of how you would like your tomato sauce will determind if you go the full 2 hours of cooking. Remeber to stir often.
Take out the bay leaf. Have your canning jars sterilized, hot and ready. Or if you are going to freeze your tomato sauce then have your containers washed and ready. Pour your hot homemade tomato sauce into your jars. Seal. Let cool, label and store your canned tomato sauce.
This canned tomato sauce is delicious on pasta by itself or you can add ground beef. It is also nice on chicken pieces in the crock pot.
Enjoy!
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Topics: Home Canning Recipes | 1 Comment »
October 5th, 2009 at 8:41 pm
Hi, thanks for the tomato sauce recipe. Every recipe that I’ve seen calls for adding lemon juice or vinegar and also to either place the jars in a hot bath method or pressure method. I’ve made sauce before using vinegar and didn’t like that flavour, but I see that you didn’t use any of those methods or ingredients. Have you encountered any problems? I would love to make your recipe but am hesitant…please advise.
Thank you.