Homemade Tomato Sauce

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Servings: 8 Difficulty: Advanced
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Rich, slow-simmered tomato sauce with aromatic vegetables and herbs, perfect for canning or freezing.
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Homemade Tomato Sauce recipe image
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Homemade Tomato Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 659.1

Description

This robust homemade tomato sauce captures the essence of traditional country cooking with a deep, savory flavor profile. Made with 15 pounds of ripe tomatoes, the base is enriched with chopped onions, green bell peppers, celery, and garlic, creating a complex aromatic foundation. Fresh herbs like basil, oregano, and parsley add brightness, while brown sugar balances the natural acidity of the tomatoes. Slow-simmered for hours to reduce and concentrate the flavors, this sauce offers a thick, luxurious texture ideal for pasta, pizza, or as a base for soups. It is designed for preservation, offering detailed instructions for pressure canning, water bath canning (with ingredient adjustments), or freezing, making it a versatile staple for your pantry.

Ingredients

Directions

  1. Prepare 8 pint canning jars by following manufacturer's directions for sterilizing.
  2. Wash 15 pounds of fresh, ripe tomatoes.
  3. If desired, dip tomatoes in boiling water briefly until skins split, then rinse in cold water to remove skins.
  4. Remove cores and any green spots from the tomatoes.
  5. Place prepared tomatoes into a large, heavy-bottomed pan to prevent sticking and scorching.
  6. Add chopped onions, green bell peppers, diced celery, minced garlic, minced fresh parsley, fresh basil, oregano, brown sugar, non-iodized salt, and black pepper to the pan.
  7. Simmer the mixture for 2 hours, stirring frequently.
  8. Continue simmering overnight or until the sauce has cooked down by half.
  9. Alternatively, transfer sauce to a large roasting pan, place in a 250-degree oven, and cook until desired thickness is reached, stirring occasionally.
  10. For a smooth sauce, sieve the mixture or blend with a blender or food processor.
  11. Pour the hot sauce into hot jars, leaving 1/4-inch of head space.
  12. Adjust lids on the jars.
  13. Process in a pressure canner at 10 pounds pressure for 20 minutes for pints (or 25 minutes for quarts).

Nutrition Facts

Servings 8

Amount Per Serving
Calories 659.1kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 102.3mg5%
Total Carbohydrate 135.8g46%
Dietary Fiber 42.0g168%
Sugars 53.8g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tomato sauce, homemade, canning, preserving, vegan, slow cooked, italian, pasta sauce, garden tomatoes, herbs, basil, oregano, onion, garlic, bell pepper, celery, freezing, pressure canner, water bath, pantry staple
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