Freshly Canned Tomato Sauce Recipes

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FRESHLY "CANNED" TOMATO SAUCE



Freshly

Provided by George Duran

Categories     condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
Salt and pepper
One 28-ounce can whole tomatoes, crushed (or 2 pounds fresh tomatoes, chopped)
Pinch sugar
2 tablespoons chopped fresh basil leaves

Steps:

  • In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.

FRESH TOMATO SAUCE



Fresh Tomato Sauce image

This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

Provided by KARMELE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 7

¼ cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

Steps:

  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 13.4 g, Fat 9.4 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 6.7 g

CANNED FRESH TOMATO SPAGHETTI SAUCE



Canned Fresh Tomato Spaghetti Sauce image

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.

Provided by Chef Jen 1

Categories     Sauces

Time 3h

Yield 10 quarts, 10 serving(s)

Number Of Ingredients 10

1/2 bushel fresh tomato (26 1/2 lbs)
2 garlic cloves
4 medium onions
2 tablespoons oil
3 (15 ounce) cans tomato paste
1 1/2 cups sugar
1/2 cup salt
2 tablespoons oregano
2 tablespoons italian seasoning mix
1 (5 ounce) package spaghetti sauce mix

Steps:

  • Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
  • Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
  • Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
  • To can, pour into clean hot quart jars, leaving 1/2 inch head space.
  • Process 40 minute in a boiling water bath.

Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1

TOMATO SAUCE FOR CANNING



Tomato Sauce for Canning image

Provided by Sean Timberlake

Time 16h

Yield Seven quarts

Number Of Ingredients 4

35 to 46 lbs roma-style tomatoes
14 Tbsp bottled lemon juice
Salt
Sugar (optional)

Steps:

  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

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Top Asked Questions

How do you make tomato sauce for home canning?
Capture summer in a jar with this seasoned tomato sauce recipe for home canning. Prepare your tomatoes by washing in plain water. Cut them in half or quarters and add to your saucepots. In a large frying pan, sauté onions and garlic in olive oil until softened, about 5 to 7 minutes.
How long does it take to make tomato sauce from tomatoes?
This will take at least 2 to 3 hours but could take longer if there's a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years). Pour your finished sauce into jars.
What is the best way to preserve tomato sauce?
Canning tomato sauce is a great way to preserve your tomatoes. This canning tomato sauce recipe is from the Bernardin Canning Guide that came with the home canning kit that we purchased when we started canning 8 years ago. Since then we’ve got a glass stove top and have to use a flat bottomed canning pot.
How to cook fresh tomatoes in a saucepan?
Instructions Prepare your tomatoes by washing in plain water. Cut them in half or quarters and add to your saucepots. In a large frying pan, sauté onions and garlic in olive oil until soft. Add to the saucepans with the prepared tomatoes. As the tomatoes simmer, they will release their juices.

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