tomato sauce base recipe

Home Canned Tomato Sauce Base

Probably the only thing I don’t like about fall is it’s the end of gardening season. The tomatoes are finally slowing down and it’s harder and harder to find much new growth in the garden. But thankfully our garden produced a lot for us this year with minimal effort! And with two large bowls of fresh tomatoes on the counter, I had to make something to last all winter. I went with a base tomato sauce – minimal ingredients, that can transform into whatever I need it to when cooking with it later. Yes, the taste is a bit acidic still and needs spices added later, but that will be done during recipes as needed.

Once everything is cooled we like to make sure we mark it with the date and time. But if you’re giving your canned good as gifts you might consider custom vinyl labels to up the presentation

Ingredients:

  • 8 cups of garden fresh tomatoes, stem section removed and chopped
  • 1 large onion
  • 5 cloves of garlic crushed
  • 3 tbsp Olive Oil

Directions: 

  1. Combine all ingredients in a large stock pot and cook together over medium heat.
  2. Stir occasionally and allow to cook down and reduce by at least 1/2
  3. Blend together with an immersion blender until smooth
  4. Place in sterile jars leaving 1/2 inch clear head space.
  5. Can and process in a water bath.

Canning Instructions: 

  1. Place 7 clean Pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 7 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Prepare your sauce according to the directions above.
  4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the sauce into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 40 minutes.
  7. After the jars have processed for 40 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

Home Canned Tomato Sauce Base

Home Canned Tomato Sauce Base

Ingredients

  • 8 cups of garden fresh tomatoes, stem section removed and chopped
  • 1 large onion
  • 5 cloves of garlic crushed
  • 3 tbsp Olive Oil

Instructions

  1. Combine all ingredients in a large stock pot and cook together over medium heat.
  2. Stir occasionally and allow to cook down and reduce by at least 1/2
  3. Blend together with an immersion blender until smooth
  4. Place in sterile jars leaving 1/2 inch clear head space.
  5. Can and process in a water bath.
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