Homemade Low Point Tomato Sauce
Homemade Low Point Tomato Sauce
This simple recipe will produce a delicious sauce ready for canning!
Ingredients
- 12 lbs tomatoes halved or quartered, cores removed
- 1/2 medium onion diced
- 2 tsp chopped garlic prechopped is fine
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp Mrs Wages Citric Acid added to each pint jar upon lid application
Instructions
- Prepare your water bath canning pot or your steam canner. Fill the water bath canning pot with water, add 7 pint jars, and bring to a boil OR fill the steam canner to fill line and turn on low with the 7 pint jars nearby on a towel-covered countertop.
- Blend the tomatoes. Start on the "food chop" setting, and then move to a medium blend setting, for up to two minutes or until the visible skin pieces in the blender are smaller than half an inch.
- Combine olive oil, garlic, and onion in the bottom of a preserving pan at medium-low heat and cook till onion is soft. Add salt and pepper.
- Pour the blended tomato smoothie on top of the cooked garlic & onion mixture and stir to combine. Repeat the blending process until all tomatoes are blended and added.
- 5 Cook on medium heat until sauce is reduced, darker red in color, about 1 hour.
- Ladle into jars one at a time, maintain 1/2 inch headspace, add 1/2 teaspoon citric acid to each jar, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter OR set gently on the rack of the steam canner.
- Process for 25 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year. Yields 8-10 pints.