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I love to make and can tomato sauce every fall.  It is so easy and gives me so much pleasure in the winter when I open a fresh jar.

Ingredients

• 20lbs ripe plum tomatoes
• olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste optional

 

TOMATO SAUCE DIRECTIONS

Get good Ripe Plum Tomatoes

Boil water

Slice a thin cut down the tomato

Boil tomato until begins to loosen

Run under Cold water and peel

Cut into quarters.

You can take out the seeds if you don’t have a food mill.

Let sit in colander for 20 min this lets excess water drain and makes the sauce very thick.

Place olive Oil in pan to cover bottom of pan and then add a bit more.

Sauté pepper and carrot then add 1-3 onion and cloves of garlic to taste (I add many cloves) Do not let garlic or onion brown

Add tomatoes

Add Bay leave and two celery stalks whole.

Simmer low heat for 2 hours. Stir frequently.

Add tomato paste after 2 hours if sauce is not thick

Simmer 2 more hours.

Remove bay leaf and celery

If you did not remove the seeds take them out with food mill

Process for canning.

CANNING INSTRUCTIONS

Heat jars and lids in simmering water until they are ready for use.

Ladle hot tomato sauce into jars leaving 1/4” of head space or room at the top.

Remove any air bubbles.

Wipe rim

Center hold lid on jar and apply band so finger tight

Process in boiling water for 10 min. Let cool.  
(I put my jars in the oven for 10 min at 225 degrees instead of the water bath)

Lid should have a tight seal when cool.

Do not reuse lids.

ENJOY FOR UP TO 2 YEARS!