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Easy Tomato Sauce

Jenny

Ingredients
  

  • 12 pounds tomatoes

     halved or quartered, cores removed

  • 1/2 medium onion diced
  • 2 teaspoons chopped garlic

    jarred type is fine

  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon 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.

  • 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.