Canning: Basic Tomato Sauce

by angelaskitchen on October 4, 2006


Tomato sauce is such a basic ingredient in so many things.  Here is the one I like to can to have on hand.

Basic Tomato Sauce
Recipe type: gluten free, dairy free, gfcf, food preserving, canning
Serves: makes about 14 cups sauce
  • 12 pounds ripe plum tomatoes, unpeeled (about 24 cups)
  • 2 cups chopped onion
  • 4 teaspoons minced garlic
  • 4 tablespoons fresh minced oregano or 4 teaspoons dried oregano
  • 1 tablespoon sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon pickling salt
  • 4 bay leaves
  • 1 tablespoon for each pint jar or 2 tablespoons for each quart jar bottled lemon juice
  1. Core and remove any bad spots on tomatoes. Chop tomatoes. combine tomatoes, onion, garlic, oregano, sugar, pepper, salt and bay leaves in a large non-reactive pot. Bring to a boil over high heat, reduce heat and simmer, uncovered, stirring occasionally for about 1½ hours or until very thick. Press sauce through food mill or coarse sieve, removing seed and skins. Discard or compost seeds and skins.
  2. Put 1 tablespoon lemon juice for each pint jar or 2 tablespoons bottled lemon juice for each quart jar into hot, drained jars, ladle sauce into jars leaving a ½ inch head space. Clean rim before capping with hot lids and rings. Tighten rings finger tip tight. At sea level to 3000 ft above, process half-pint and pint jars for 35 minutes and quart jars for 40 minutes in a hot water batch


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