Fresh Homemade Tomato Sauce

My second venture into Pressure Canning lead me to my favorite!  Tomato Sauce (they call it Spaghetti Sauce without Meat) but, this sauce is way more versatile then for JUST pasta.  I use this in casseroles, lasagnas, pizza sauce, soups, stews, meatball subs, dipping sauce, chili and so much more but, yes, great on pasta too - Enjoy! Diane 


Tomato Sauce
(Spaghetti Sauce without Meat)

30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper**
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. 

Wash tomatoes and mark bottoms with an "x" using sharp knife. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Start boiling when you have one pound ready and keep adding - leaving at a boil. Boil approx. 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations - *depending on the method of canning used. I pressure canned for 20 minutes (at 13 lbs of pressure because I am at altitude) 

**RECIPE NOTE: 
I used an immersion blender once juice was cooked down and ran thru sieve. 
I used half green pepper and half green chile in place of all green pepper and I did not add mushrooms. I also did add 1 tbs lemon juice to each jar before processing just by preference in knowing the acid level is high enough.

Recipe Via: National Center for Home Food Preservation
Photos by: Diane Baker for Canning and Cooking at Home

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