Friday, June 12, 2009

Pasta Sauce (for Canning)

I cook this a long time for a nice thick sauce. If you like a thinner sauce, don't simmer as long. I've also made 1/2 and 1/4 batches of this recipe (because 24 c of tomatoes is a lot!!).

Pasta Sauce (for Canning)
from Simply in Season

12 lbs (24 c) tomatoes, peeled and quartered
2 medium onions, halved
2 - 4 chili peppers (optional--I've never used)
1/4 c fresh basil
2 T fresh oregano
1 T fresh marjoram
2 t fresh thyme
2 t fennel seeds
6 cloves garlic
1/3 c sugar
3 T salt
30 oz tomato paste
1/3 c olive oil

To easily peel the tomatoes, cut an "X" on the bottom of each tomato and submerge in a pot of boiling water briefly (until the skin starts to curl away from the X).

Puree tomatoes in a food processor or blender. Put in a very large soup pot (or 2 pots if you don't have one that is big enough). Puree onions, garlic, chilies, basil, oregano, marjoram, thyme, and fennel seeds. Add to tomatoes and stir. Add remaining ingredients to puree. Cook for 2 hours or more until very thick, stirring occasionally to keep from sticking. Ladle into hot sterilized pint jars to within 1/2 of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes. Remove from water and put on rack for 24 hours. Remove rings and check for seal. Store until you are ready to use.


Michelle Cato said...

I have seen that Ball makes plastic freezer storage jars and I grabbed a few for storing leftover meals in. What do you think about just making this sauce and then freezing it?? Would that effect the taste? Or quality?
Not that I want to take the fun out of canning, I was just curious. :)

Melani said...

I don't know the answer to that. Let me research and let you know. :)