Canning Tomato Sauce from Fresh Tomatoes

Recipe View 10 mins Prepare the Tomatoes: Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Blanch the tomatoes in boiling water for 30-45 seconds, then immediately transfer them to the ice bath. (Approximately 10 minutes)

Recipe View 15 mins Peel and Seed: Peel the skins off the blanched tomatoes. Cut each tomato in half and remove the seeds with your finger or a spoon. Place the tomatoes in a colander to drain excess liquid. (Approximately 15 minutes)

Recipe View 5 mins Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, stirring occasionally. (Approximately 5 minutes)

Recipe View 5 mins Simmer the Sauce: In a large pot, combine the drained tomatoes, sautéed onion, lemon juice, red wine, minced garlic, chopped celery, fresh basil, chopped red sweet pepper, salt, bay leaves, and ground black pepper. Bring the mixture to a simmer over medium heat. (Approximately 5 minutes)

Recipe View 10 mins Cook and Thicken: Continue to cook the sauce, stirring occasionally, until the tomatoes break down and the sauce thickens to your desired consistency. This may take about 10 minutes.

Recipe View 10 mins Sterilize Jars: Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Keep the jars hot until ready to fill. (Approximately 10 minutes)

Recipe View 20 mins Fill the Jars: Pack the hot tomato sauce into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. (Approximately 20 minutes)

Recipe View 5 mins Seal the Jars: Place the sterilized lids on top of the jars and screw on the rings until they are fingertip tight. (Approximately 5 minutes)

Recipe View 10 mins Process in Water Bath: Fill a water bath canner with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil. Carefully lower the jars into the boiling water using a jar lifter. (Approximately 10 minutes)

Recipe View 35 mins Process Time: Process the jars for 35 minutes for pint-size jars. Ensure the water remains at a rolling boil throughout the processing time. (Approximately 35 minutes)

Recipe View 8 hrs Cool and Check Seal: Remove the jars from the water bath canner and place them on a towel-covered surface, several inches apart. Allow the jars to cool completely, undisturbed, for 8 hours to overnight. (Approximately 8-12 hours)

Recipe View 0 mins Check for a Proper Seal: After cooling, check the seal of each jar by pressing down on the center of the lid. If the lid does not flex or pop up and down, the jar is properly sealed. Store sealed jars in a cool, dark place.