Description
A rich and flavorful homemade canned tomato sauce that enhances your favorite dishes.
Ingredients
Scale
- 10–12 ripe tomatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon sugar (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (per jar)
Instructions
- Begin by preparing the tomatoes. Bring a large pot of water to a boil. Score the bottom of each tomato with a small “X” to help with peeling.
- Blanch the tomatoes in boiling water for about 30-60 seconds, or until the skins start to lift.
- Remove the tomatoes and place them in an ice bath to cool. Once cooled, peel off the skins and remove the cores.
- Chop the peeled tomatoes coarsely and set aside.
- In a large saucepan or pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
- Stir in the chopped tomatoes, salt, sugar (if using), basil, oregano, and black pepper. Bring to a simmer and cook for about 30-45 minutes, stirring occasionally.
- While the sauce simmers, prepare your canning jars. Sterilize them by boiling in water for 10 minutes.
- Once the sauce has thickened, remove it from heat and stir in lemon juice for added acidity.
- Pour the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal with lids.
- Process jars in a boiling water bath for 35 minutes, adjusting for altitude if necessary.
- Let the jars cool undisturbed for 24 hours. Check seals before storing.
Notes
Ensure jars are sanitized properly to prevent spoilage. Store in a cool, dark place.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Preserving
- Method: Canning
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 75
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg