View source for Italian Seasoned Tomato Sauce

10 pounds tomatoes<br/>
3 onions, finely chopped<br/>
4 cloves garlic, minced<br/>
3 Tbsp olive oil<br/>
1 Tbsp basil<br/>
1 Tbsp oregano<br/>
1 Tbsp Italian seasoning<br/>
1 Tbsp salt<br/>
1 tsp crushed red pepper<br/>
1 tsp black pepper<br/>
1 tsp sugar<br/>
Bottled lemon juice<br/>

Wash tomatoes; drain. Peel, core and cut into small pieces; set aside.

Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and seasonings. Simmer about 2 hours, stirring occasionally.

Press mixture through a sieve or food mill; discard seeds.

Cook the pulp in a large uncovered saucepot over medium high heat until sauce thickens, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar.

Carefully ladle hot sauce into hot jars, leaving 1/4 inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass.

Screw band down evenly and firmly just until a point of resistance is met finger tip tight.

Process 35 minutes in a boiling water canner.

Makes: about 4 pints

For altitude adjustment increase processing as indicated below:

  1,001 – 3,000 ft...5 minutes<br/>
 3,001 – 6,000 ft...10 minutes<br/>
 6,001 – 8,000 ft...15 minutes<br/>
8,001 – 10,000 ft...20 minutes<br/>

[[Category:Pressure Canning]] [[Category:Recipes]]
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