Janis's Homemade

Tomato Sauce

Fourth Place (Pink) Ribbon Eastern Idaho State Fair 2000
Ingredients:
  • 6 quarts peeled and pureed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons onion powder
  • 1/4 cup extra virgin olive oil
  • 2 carrots finely chopped
  • 1 onion finely chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground rosemary
  • 4 tablespoons dried crushed basil
  • 1 tablespoon dried crushed parsley
  • 2 stalks finely chopped celery
  • 2 green bell peppers finely chopped
  • 8 teaspoons lemon juice (bottled, not fresh)

Directions

  1. Prepare tomatoes by placing in boiling water for 30 seconds and then into cold water afterwhich they will peel easily. Core and trim, place pieces in food processor. Process to finely chopped or puree depending on your preference.
  2. Place all ingredients (except for lemon juice) in an 8-quart stainless steel or enameed pot.
  3. Use difuser over heating element or flame to avoid hot spots on the bottom of the pot.
  4. Heat over medium heat, stirring often, until mixture comes to a boil. Reduce heat until a slow, steaming simmer is maintained with frequent stirring.
  5. Heat and stir frequently until reduced by one-third (to about 4 quarts)- this will take about 3 hours.
  6. Prepare steralized jars in accordance with good canning practice. Place 1 teaspoon lemon juice (for pint jars) or 2 teaspoons lemon juice (for quart jars) in the botom of the jars before adding tomato sauce.
  7. Fill jars with the hot sauce allowing 1/2-inch headspace. Apply lids and process in boiling water for 40 minutes. Makes approximately 4 quarts of tomato sauce.

You will be amazed how much richer your foods will taste when you prepare them with your own tomato sauce. Can be used as-is for a basil accented pizza sauce. Makes a wonderful foundation for stews, casseroles and pasta sauces.

Return to Front Page
Last update September 2005