Difference between revisions of "Seasoned sauce"
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(Created page with 'Yield: about 14 pints or 7 quarts * 45 pounds tomatoes * 6 cups chopped onions * 12 cloves garlic, minced * 1/2 cup olive oil * 2 tablespoons oregano * 6 bay leaves * 1 tablesp…') |
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#Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner. | #Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner. | ||
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Latest revision as of 19:57, 12 June 2010
Yield: about 14 pints or 7 quarts
- 45 pounds tomatoes
- 6 cups chopped onions
- 12 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons oregano
- 6 bay leaves
- 1 tablespoon black pepper
- 1 1/2 tablespoons sugar
- 1/4 cup salt (optional)
- 2 teaspoons crushed red pepper (optional)
- Bottled lemon juice
- Wash tomatoes; drain.
- Remove core and blossom ends.
- Cut into quarters; set aside.
- Sauté onions and garlic in olive oil in a large saucepot.
- Add tomatoes, oregano, bay leaves, black pepper and sugar.
- Stir in salt and crushed red pepper, if desired.
- Simmer 20 minutes, stirring occasionally. Remove bay leaves.
- Puree tomatoes using a food processor or food mill.
- Strain puree to remove peels and seeds.
- Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking.
- Reduce volume by one-half.
- Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar.
- Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps.
- Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.
