Tomatoes are one of my favorite things to grow because of how easy they are. Though other members of my family love to pick and eat them raw, I prefer them made into tomato sauce.
I used to remove the skins, but now that I have a good blender, I don’t bother. Making sauce without having to worry about that step takes it from a little tedious to ridiculously easy.
Rinse off any dirt and remove the stems from
20 lbs. tomatoes
It doesn’t matter what kind. Their water content will determine how long you have to cook them down, but the final result is about the same.
If you want the sauce to have some chunks, blend just the tomatoes and add the other ingredients after. If you want it completely smooth, blend all of it. Either way, here are the ingredients:
the prepared tomatoes
8 cloves of garlic
3 T. sugar
1/2 t. red pepper flakes
1 T. Italian seasoning
1 1/2 t. salt
1 t. pepper
Put all the ingredients in a giant pot (or two) and simmer until thick. Plan on 1 1/2 – 2 hours.
Before canning, add 1 T. lemon juice to pint jars or 2 T. to quart jars. Leave 1/2 inch headspace.
Water bath canning: Process jars for 35 minutes (pints) or 40 minutes (quarts), plus any additional time for high altitude. I usually get about 5 quarts from this recipe.
Pressure canning: Process pints or quarts for 15 minutes at the appropriate pressure for your altitude.
This is my favorite tomato sauce for pizza. It would be too for spaghetti, but I don’t like spaghetti. 😉