Description
This chunky tomato sauce recipe is perfect for canning and enjoying fresh-tasting tomatoes all year round. Made with fresh tomatoes, onions, garlic, and a blend of herbs and spices, it simmers down into a rich, flavorful sauce ideal for pasta, pizza, or as a base for various dishes. The process includes carefully preparing fresh tomatoes, slow simmering to reduce and concentrate flavors, and safe canning techniques to preserve the sauce for long-term storage.
Ingredients
For Large Batch (50 lb tomatoes):
- 50 lb fresh tomatoes
- 2.5 cups chopped onion (about 2 large onions)
- 16 cloves garlic
- 1/2 cup minced basil (in total)
- 2 tablespoons lemon juice or apple cider vinegar (per jar)
- 1 piece of chopped basil (per jar)
- 1/4 teaspoon chili flakes (per jar)
- 1/4 teaspoon sweet paprika (per jar)
- 1/2 teaspoon oregano (per jar)
- 1/2 teaspoon salt (per jar)
For Medium Batch (20 lb tomatoes):
- 20 lb tomatoes
- 1 cup chopped onion (about 1 large onion)
- 8 cloves garlic
- 1/4 cup minced basil (plus same amounts of spices and lemon juice per jar)
For Small Batch (10 lb tomatoes):
- 10 lb tomatoes
- 1/2 cup chopped onion (1 small or half an onion)
- 4 cloves garlic
- 1/8 cup minced basil
Instructions
- Prepare Tomatoes: Wash and carefully clean the tomatoes by soaking them in a clean, sterilized sink filled with water. Remove cores, blossom ends, soft or black spots, and bruised areas. Chop the tomatoes into chunks and keep them in large bowls.
- Chop Aromatics: Finely chop the onions and mince the garlic cloves to prepare for sautéing.
- Sauté Onions and Garlic: In a heavy-bottomed pot (or multiple pots depending on batch size), sauté the onions on low to medium heat for about 15 minutes until they begin to turn golden. Add the garlic and sauté for another 5 minutes.
- Add Tomatoes and Simmer: Increase heat to medium-high and add the chopped tomatoes in batches, allowing each batch to reduce for approximately 5 minutes before adding the next. This helps expose more surface area and speeds up reduction. Once all tomatoes are added and the mixture boils, reduce heat to medium and simmer until the sauce reduces by half, which takes about 30 to 60 minutes depending on quantity and pot size.
- Prepare Jars: While simmering, prepare clean jars and a boiling water canner. Heat jars in simmering water for at least 10 minutes to sterilize, and set the metal bands aside. Place lids into a small saucepan filled with hot water from the canner to warm them, keeping them ready for sealing.
- Fill Jars: Remove jars carefully from hot water. Add 2 tablespoons of lemon juice or apple cider vinegar into each jar for acidity and preservation. Ladle the hot tomato sauce into jars, leaving 1/2 inch headspace. Add a piece of chopped basil, salt, and the specified spices into each jar. Remove air bubbles, wipe rims with a hot towel, center the hot lid, and apply the metal band fingertip-tight.
- Process Jars: Return the filled jars to the boiling water canner. Process them in a rolling boil for 35 minutes to ensure safe sealing and preservation. Remove jars and allow them to cool undisturbed.
- Check Seals and Store: After 24 hours, check jar seals by pressing the center of each lid—the lids should not flex up or down. Any jars that did not seal properly should be refrigerated and used first.
- Enjoy Seasonal Flavors: When fresh tomatoes are out of season, reheat the jarred sauce over spaghetti, and top with dry basil and nutritional yeast or parmesan cheese for a comforting, flavorful meal.
Notes
- Ensure jars, lids, and utensils are properly sterilized to prevent contamination and spoilage.
- Use fresh, ripe tomatoes for the best flavor and consistency in the sauce.
- Adjust spices and herbs according to personal taste, but maintain acidity levels for safe canning.
- Always follow safe canning guidelines to reduce risk of botulism or spoilage.
- The simmering time for sauce reduction varies based on batch size and pot dimensions.
- Consider using apple cider vinegar as an alternative to lemon juice for acidity.
- Keep an eye on water levels during boiling to avoid jars drying out or cracking.
- Store sealed jars in a cool, dark place for up to one year.
