From the kitchen of Stephanie Knewasser. Though I've
always made my own sauce, it was with canned tomatoes.
When my friend Maggi brought me a box of tomatoes, I
decided to learn to can. My recipe has an oil base. Oil is
a canning no-no (botulism), so I was forced to make some
changes. I'm so pleased with the results that I bought a
few tomato plants & started a herb garden!
always made my own sauce, it was with canned tomatoes.
When my friend Maggi brought me a box of tomatoes, I
decided to learn to can. My recipe has an oil base. Oil is
a canning no-no (botulism), so I was forced to make some
changes. I'm so pleased with the results that I bought a
few tomato plants & started a herb garden!
Needed:
Lots of time!
food mill
colander
large pot
large bowl
ice
If Canning, you'll also need:
lemon juice, jars, lids, bands, canning pot with rack & lid
Ingredients:
lots of tomatoes (1 colander full), ~40?
3-4 garlic cloves, minced
1/2 small/ med onion, chopped
2 tsp dry parsley
1/2 tsp salt
1/4 tsp pepper
1/4 c fresh basil, minced
Fill a large pot with 3-4 inches of water.
Bring to a boil.
When pot water is at a boil, fill a large bowl with ice & water.
Set a large colander in your sink.
To pot of boiling water, with a sprinkle of salt, add 1 layer
of tomatoes at a time.
Cook 30-45 seconds.
Skin might crack.
Put in waiting bowl of ice water.
Peel. Put in colander to drain.
Repeat until done.
Transfer tomatoes to a bowl.
Cut each tomato in half horizontally.
Scoop seeds out.
Put in colander to drain.
Repeat until done.
Squeeze tomatoes. The better they are squeezed, the
quicker the sauce will thicken.
Put all ingredients, except basil, into a large pot.
Cook on medium heat, stirring occasionally.
Cook for 1 hour.
Put through food mill.
Will look like tomato juice.
Keep grinding to force as much pulp as possible out.
Scrape sides of mill to gather pulp.
Return juice & pulp to pot.
Cook, stirring occasionally, until desired consistency.
When done, stir in basil.
To can:
While sauce is cooking, wash jars & bands in hot soapy
water.
When sauce is almost done:
Put lids in small pot of water. Put on low.
Fill canner with enough water so that jars will be covered
with an inch of water. Start heating.
When sauce is done & water is boiling:
Use jar lifter to dip jars into hot water (to ensure they're
sanitized). Put upside down on clean kitchen towel.
Repeat with all jars. Put jars right side up.
Add 1 Tbsp lemon juice to each pint size jar.
Add 2 Tbsp lemon juice per quart size jar.
Lemon juice is added for extra acidity needed for canning.
I feared the lemon juice would impact the taste of the
sauce, but it doesn't.
Use a wide mouth funnel & ladle hot sauce into jars.
Remove lids from hot water using tongs & put on jars.
Screw lids on. Place jars in canner, leaving room between
jars.
Process in boiling water.
35 minutes for pints, 40 minutes for quarts.
Use jar tong to remove jars to kitchen towel to cool.
Lids will pop as they cool.
Lots of time!
food mill
colander
large pot
large bowl
ice
If Canning, you'll also need:
lemon juice, jars, lids, bands, canning pot with rack & lid
Ingredients:
lots of tomatoes (1 colander full), ~40?
3-4 garlic cloves, minced
1/2 small/ med onion, chopped
2 tsp dry parsley
1/2 tsp salt
1/4 tsp pepper
1/4 c fresh basil, minced
Fill a large pot with 3-4 inches of water.
Bring to a boil.
When pot water is at a boil, fill a large bowl with ice & water.
Set a large colander in your sink.
To pot of boiling water, with a sprinkle of salt, add 1 layer
of tomatoes at a time.
Cook 30-45 seconds.
Skin might crack.
Put in waiting bowl of ice water.
Peel. Put in colander to drain.
Repeat until done.
Transfer tomatoes to a bowl.
Cut each tomato in half horizontally.
Scoop seeds out.
Put in colander to drain.
Repeat until done.
Squeeze tomatoes. The better they are squeezed, the
quicker the sauce will thicken.
Put all ingredients, except basil, into a large pot.
Cook on medium heat, stirring occasionally.
Cook for 1 hour.
Put through food mill.
Will look like tomato juice.
Keep grinding to force as much pulp as possible out.
Scrape sides of mill to gather pulp.
Return juice & pulp to pot.
Cook, stirring occasionally, until desired consistency.
When done, stir in basil.
To can:
While sauce is cooking, wash jars & bands in hot soapy
water.
When sauce is almost done:
Put lids in small pot of water. Put on low.
Fill canner with enough water so that jars will be covered
with an inch of water. Start heating.
When sauce is done & water is boiling:
Use jar lifter to dip jars into hot water (to ensure they're
sanitized). Put upside down on clean kitchen towel.
Repeat with all jars. Put jars right side up.
Add 1 Tbsp lemon juice to each pint size jar.
Add 2 Tbsp lemon juice per quart size jar.
Lemon juice is added for extra acidity needed for canning.
I feared the lemon juice would impact the taste of the
sauce, but it doesn't.
Use a wide mouth funnel & ladle hot sauce into jars.
Remove lids from hot water using tongs & put on jars.
Screw lids on. Place jars in canner, leaving room between
jars.
Process in boiling water.
35 minutes for pints, 40 minutes for quarts.
Use jar tong to remove jars to kitchen towel to cool.
Lids will pop as they cool.
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