I really wanted to can my own spaghetti sauce this season, so I looked and looked for the best price I could get on tomatoes and then got to work. (BTW at WinCo I got tomatoes on the vine for .78 cents a pound! WOOHOOO) I couldn’t find a canning recipe that sounded just what I wanted. I had made one batch before this, but the directions called for coring the tomatoes too and I only got 4 pints out of it. So after researching on the internet and tweaking the recipe a tiny bit …. I made this! WONDERFUL!
I blanched the tomatoes and tossed them in ice water and pealed them (took two hours to do 33 pounds!) then I cut out the blossom end, cut them in half and squeezed out the juice and put them in a bowl.
Take a whole white onion (big) chop it up small and then cook in a bit of olive oil until translucent or golden brown, add them to your tomato mixture.
Then I put them on the stove, to cook off some of the excess moister and by cooking and stirring the tomatoes break up into a sauce (if its not go ahead and use your potato masher) When you like the consistency of your sauce, then add the spices and don’t forget to add lemon juice to raise the acidy if you are going to can in the water bath …. If you are pressures canning you don’t need to add the lemon juice. If you add meat to your sauce it HAS to be pressure canned, so if you don’t have a pressure canner and want to have meat in your sauce just cook it up that day and add it to the sauce when you heat it up on the stove.
Scoop into your sterilized jars and leave about ½ inch headspace. Water bath for 30 mins (adjusting for your altitude – I have to add 10 mins to everything I can)
We also made a home made pizza dough and then made a pizza with this sauce, YUMM!
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