The Best Homemade Canned Tomato Sauce Recipe 465 Food

JILL'S FAVORITE CANNED TOMATO SAUCE RECIPE

Steps:

• Wash the tomatoes and remove the ends and any damaged spots. Quarter them and deseed them by running your fingers down the middle and scraping out the bulk of the seeds and juice. Puree the tomatoes in a food processor or blender.
• (OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I'm using my food mill, I wash them, remove any bad spots, and that's it- the machine does the rest.)
• Sauté the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt. Bring to a simmer and allow to reduce by about one-half. If you are using very juicy tomatoes, this can take 3-5 hours.
• The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.
• In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.
• Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.
• Ladle the sauce into the jars, leaving 1/2-inch headspace.
• Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)
• REMEMBER: Don't start timing until the water has returned to a boil with the filled jars inside.
• Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

TOMATO SAUCE FOR CANNING

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

TEN MINUTE TOMATO SAUCE

Steps:

• My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce. I love, as well, to add a steak or two for extra fun!
• In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.
• After the sauce has finished cooking, cook the steaks using your preferred method. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving.

HOMEMADE CANNED TOMATO SAUCE

Steps:

• Peel tomatoes by dipping them in boiling water for about 15 seconds. Skins will come right off. Puree the tomatoes and put in a large pan.
• Process the onion, celery, and bell pepper together until minced finely. Add to the tomatoes. Add the rest of the ingredients and mix well.
• Cook over medium heat, stirring occasionally until the mixture thickens and has almost reduced by 1/2. Ladle into hot jars, clean the rims, and seal. Process in water bath for 35 minutes.

THE BEST HOMEMADE CANNED TOMATO SAUCE RECIPE - (4.6/5)

Steps:

• Wash and cut the tomatoes (1/2 or 1/4) and put in large stockpot Add the ingredients and mix with wooden spoon. Then, using a potato masher, mash the tomatoes a bit to help break apart the pieces and allow the flavors to develop. Bring the stockpot to a boil and then reduce to a simmer, cooking for at least 2 hours until nice and deep red color with some of the liquid reduced. Once ready, remove the bay leaves run through a food mill using the largest disk. This will remove the skins but leave a nice thick sauce. Fill sterilized pint or quart jars,leaving 1/4 inch head space. Seal and process in water bath for 30 minutes.

TOMATO SAUCE FROM CANNED TOMATOES

Steps:

• Drain tomatoes, reserving the liquid.
• Place the reserved liquid in a non-reactive pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Cook over high heat until the tomato juice starts to boil. Reduce heat and simmer until mixture is reduced by half or until the liquid thickens to the consistency of a light syrup.
• Chop carrot, celery and onion into 1/2 inch pieces and combine with garlic and oil in a non-reactive roasting pan over low heat. Sweat the vegetables until the onion is translucent and the carrots are tender (15-20 minutes).
• Remove the seeds from the tomatoes and add the seeded tomatoes, along with the capers, to the roasting pan.
• Place the pan in the center rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly around the edges. Remove the pan from the oven, add the white wine and cook over medium heat for 2-3 minutes, scraping the bottom to deglaze the pan.
• Add the tomato juice to the tomatoes and blend to the desired thickness in a blender or with a stick blender.
• Add salt and pepper to taste.