Make homemade tomato sauce from your fresh garden tomatoes, or Farmer’s Market haul.
A few years ago, I had the opportunity to buy a bulk load of tomatoes directly from the farmer. I had so many tomatoes, they were practically coming out my ears! I “put up” countless jars of salsa, diced tomatoes and more. When you find yourself rich in tomatoes, homemade tomato sauce is definitely one of the things you want to make.
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To make the tomato sauce, you don’t necessarily need a set amount of them, but you do need lots…LOTS of tomatoes.
To begin, wash and drain your tomatoes. Remove the stem end and core from the tomatoes, using the tip of a knife. Simply cut a cone shape around the stem and pop it out.
Cut the tomatoes into chunks and put them in a stock pot, or other large pot. If you are making a big batch, you might want to do them in a canning pot. Of course, only do that if you have two canning pots, or if you are going to freeze the sauce rather than can it.
Cook the tomatoes over medium high heat until they begin boiling. Reduce the heat to medium and let them simmer for 20 minutes. Stir the tomatoes frequently while they cook.
After the tomatoes have cooked, run them through a food mill to remove the seeds and skins.
Put the tomato juice and pulp back into your stock pot and bring it to a boil. Like before, you want to stir this sauce frequently as it cooks, to prevent sticking.
Reduce the heat to medium low and let this simmer uncovered until it has reduced in volume at least by half, and thickened into a nice sauce. How thick this is, is according to your taste. The longer you cook it, the thicker it will be, but the less you will have in volume.
Once the sauce is done, you can freeze it in containers or can it.
I prefer to can it so that it lasts longer and doesn’t take up valuable freezer real estate. If you decide to can the sauce, get your canning supplies ready while the sauce reduces. You’ll be using the hot water bath (boiling) method, so you will need your jars and lids sterilized.
(See Article: How to Sterilize Canning Jars & a Space Saving Tip)
To Can the Tomato Sauce:
- Keep the sauce simmering on the stove.
- Put a tablespoon of bottled lemon juice in a sterilized pint jar. (Use 2 TB if canning in quart jars.)
- Ladle the hot sauce into the hot jar, leaving 1/4 inch of head space. Close with the 2 piece lid/ring. Place the jar in your canner. Repeat this process with all of the sauce.
- Once you have jarred all of your sauce, process them in the boiling water for 35 minutes for pints/40 minutes for quarts.
- Once they have finished processing, carefully transfer them to a draft-free location that is lined with a towel. Let them sit 24 hours.
- Check to make sure all of the lids are sealed, then remove the rings, label the jars and store in your pantry.
Now you have beautiful tomato sauce you can enjoy all year.
SHOP THIS POST
- Granite Ware Canning Pot with Canning Tools
- Weston Stainless Steel Food Mill
- Ball Wide Mouth Pint Canning Jars
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