CANNING TOMATO SAUCE
Whether you prefer an unseasoned or seasoned tomato sauce, making and canning your own sauce is something every home cook can do.
Provided by Ashley Adamant
Categories Canning
Time 2h
Number Of Ingredients 4
Steps:
- Wash, remove stems, and trim tomatoes of any bruised or discolored parts.
- Working quickly and with 1 lb. of tomatoes at a time, quarter the tomatoes and place in a large saucepan.
- Bring the tomatoes to a boil as you crush them with a potato masher or large spoon.
- Continue adding the quartered tomatoes, cutting them up as you work.
- Keep mashing the tomatoes over high heat until all pieces have been added.
- Let the tomatoes simmer for 5 minutes.
- Transfer the heated, crushed tomatoes to a food mill or sieve and remove skins and seeds.
- Return the tomatoes back to the saucepan and simmer until the desired texture is achieved. For thin sauce, reduce by one-third and for thick sauce reduce by half.
- Prepare jars for canning by adding either 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each quart-sized jar, or 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint-sized jar.
- Add 1 teaspoon salt per quart or 1/2 teaspoon salt per pint to each jar (if desired).
- Ladle the hot tomato sauce into the prepared jars, leaving 1/4-inch headspace.
- Seal each jar with 2-part lids and process in a water bath canner for 40 minutes (quarts) or 35 minutes (pints), adjusting the time as needed depending on the altitude (see notes). For pressure cooker settings, see notes.
- Give the processed jars 5 minutes to acclimatize before transferring them to a clean towel using a jar lifter.
- Arrange the jars lid-side up, without touching, and let them sit for 12 to 24 hours at room temperature.
- Remove the rings and check to make sure the lids are sealed. Move any unsealed jars to the fridge.
- Label jars with the date and contents. Store in a cool, dry, dark location for up to 18 months.
OVEN-ROASTED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
- Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
- Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
- Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.
OVEN CANNED TOMATOES
I got this recipe from an elderly lady who submitted it to the Church Cookbook. Its a real time saver!! Alot less mess too!!
Provided by Rhonda Martin
Categories Vegetables
Number Of Ingredients 2
Steps:
- 1. Scald & peel ripe tomatoes. Place in jars. Add 1 teaspoon salt to 1 quart, tighten by hand. Place on cookie sheet in oven 4 to 5 inches from bottom of oven. Turn oven to 250 degrees for 1 hour. Turn off oven & let cool in oven.
- 2. Once in while I've had one not seal. I just put a new flat on the jar, screw down ring & put it back into the oven & do it again.
OVEN ROASTED TOMATO SAUCE
I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.
Provided by C.C619
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven 400°f.
- Slice tomatoes in half, set aside.
- Pour the olive oil onto a large baking sheet and spread it around the sheet.
- Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
- Place the tomatoes cut side down onto the baking sheet.
- Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
- Allow to cool.
- Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
- Reheat sauce if using immediately.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2
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