Tuesday, July 26, 2011

Homemade Tomato Sauce

(link to youtube video)

I love homemade tomato sauce! It's quite a production to make in bulk but totally worth it. I made close to 40 pounds of tomatoes which yielded 21 jars of tomatoes.  I resort to my precious stash when I'm craving a very simple, perfectly fresh pasta pomodoro. Even though it takes several hours to make, it saves me a lot of time preparing dinner throughout the year!

40 pounds of tomatoes (or more!)
1 bushel of basil, cleaned and patted dry
1/4 cup salt
2 tablespoons vinegar

Bring a large pot of water to a boil. Core and place an "x" on the bottom of your tomatoes. Immerse in water for about one minute or until skin becomes loose enough to peal. Remove the tomatoes, peel, quarter and add to the blender with half the skins (skin makes it thicker). Once it's blended to the consistency you like place it in a large pot. Repeat.

Bring the tomatoes to a boil. The scum/foam will rise to the top. Keep on removing it until there's little if any left. There will be a large amount, about 2 cups or more! Add salt and vinegar. Simmer on low for 2 hours. You want it to be bland enough that you'll still need to add salt to the final product but still seasoned.

Place about 2-5 leaves of basil in your sterilized jars. Using a funnel and ladle, pour sauce into jars. Look for air bubbles and pop them with a knife. Wipe the sides of the jar of any sauce. Place the lid and rims and then immerse in a canning pot to seal.

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