This recipe is my favorite when my garden is full of tomatoes and I’m trying to can them before they spoil. You can double, triple, or quadruple the recipe depending on how many tomatoes you have.
Makes 2 pints.
- 4 pounds tomatoes (plum, roma, or beefsteak)
- 2 teaspoons extra virgin olive oil
- 1⁄4 cup finely chopped and seeded red bell pepper
- 2 teaspoons canning salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
- 2 tablespoons bottled
- lemon juice
1. Start heating the water in your canning pot. (See complete canning
instructions on page 38 of our Sourcebook at beginning of chapter.)
2. To remove the tomato skins, bring a large pot of water to a boil. Have a
bowl of ice water, a cutting board, a knife, and a slotted spoon nearby.
remove the tomato cores and score the bottom of each tomato with
a small X.
Working in batches, place 4 to 6 tomatoes in the boiling
water for 30 to 60 seconds, or until you see the skins split. remove
the tomatoes with the slotted spoon, and place immediately in the
bowl of ice water. Slip the skins off, and quarter the tomatoes on your
cutting board. core and dice the peeled tomatoes. Repeat with the
3. Heat a large dutch oven or cast-iron pot over medium-high heat.
Add the tomatoes, oil, red bell pepper, salt, onion powder, basil,
oregano, pepper, and red pepper flakes. As they heat, use the back of a
spoon or fork to mash the tomatoes and help them break down a bit.
4. Bring to a low boil, constantly stirring until the mixture is reduced
by half, about 25 to 35 minutes. When the sauce is finished cooking,
remove from the heat.
5. Add the lemon juice. Working in batches, place the tomato mixture
in a blender and purée until the desired consistency. (Skip this step
if you want your sauce to be chunky.)
6. Funnel the mixture into the sterilized jars, leaving 1⁄2 inch headspace.
Wipe the jars clean and place the lids on the jars. Process in the
water bath for 15 minutes.
7. Store the jars in a cool, dark place for up to 1 year. Once opened, store
in the fridge for up to 1 week.