Canning Tomato Sauce from Fresh Tomatoes

Name: Canning Tomato Sauce from Fresh Tomatoes
Total time: 570
Yield: 32
Ingredients: 20 pounds fresh Roma tomatoes; 1 tablespoon olive oil; 2 cups chopped onion; 0.25 cup lemon juice; 0.25 cup red wine; 3 cloves garlic, minced; 2 tablespoons chopped celery; 2 tablespoons minced fresh basil; 2 tablespoons chopped red sweet pepper; 2 teaspoons salt; 2 bay leaves; 0.25 teaspoon ground black pepper

Recipe by dhires from allrecipes.com

Sauce 10 Hr. 30 Mins.

Ingredients

32 servings

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20 pounds fresh Roma tomatoes
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1 tablespoon olive oil
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2 cups chopped onion
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0.25 cup lemon juice
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0.25 cup red wine
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3 cloves garlic, minced

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2 tablespoons chopped celery
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2 tablespoons minced fresh basil
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2 tablespoons chopped red sweet pepper
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2 teaspoons salt
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2 bay leaves
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0.25 teaspoon ground black pepper

Instructions

Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 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.
Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
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.
Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.