Ingredients13 h 30 m servings 62
- Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
- Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
- Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
- Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
- Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
- Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Cook's Notes:
- Dried basil can be substituted for fresh basil.
- If you are using a pressure canner, omit lemon juice.
- If your tomatoes are too watery, boil them down before adding the spices, to avoid the sauce becoming too strong. If you like your sauce thick, either boil it down a bit more, add 1 to 2 small cans of tomato paste, or add 1/4 cup of ClearJel® starch.
- If you want to freeze your sauce instead, just fill your freezer containers (Ziploc® quart-size resealable bags) completely, eliminate air pockets, seal them and pop them in the freezer. You're done!
- If you are using quart-sized jars, process them for 40 minutes instead of 35 minutes.
Per Serving: 62 calories; 1 12.5 2.7 0 161 Full nutrition
ReviewsRead all reviews 5
I scaled the recipe to 4 servings because I was not canning it but using it for dinner. I added more seasonings and a tsp of sugar. I used a green bell pepper in place of the sweet red bell pepp...
like the flavor.and it could be used for pizza sauce too.would make this again.I got 25 Qts. canned
I varied the recipe, roasted the tomatoes and added much more celery and peppers, but overall the recipe is very easy and quick.
This is the second year making this sauce. I only use this recipe because it is so good even without all of the sugar and salt that store bought sauces are made with. My whole family loves it an...