The last tomatoes just came off the vines here at Great Road Farms.  The season was so amazing I didn’t want it to end.  No problem…

20 lb tomatoes (about 60 medium)
2 cup chopped onion (about 3 large)
8 cloves garlic, minced
3 Tbsp dried oregano
1 Tbsp olive oil
2 cups fresh basil, rough chopped
¼ tsp Citric Acid or 1 Tbsp bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH tomatoes, drain. Remove core and blossom ends. Drop in boiling water to remove skins. Set aside.
SAUTE onion and garlic in olive oil until transparent.
PUREE tomato mixture in a food processor or blender, working in batches. Strain to remove seeds.

COMBINE tomato puree with onion & garlic in large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
ADD ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. I recommend utilizing a funnel. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.


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