Tomato Sauce: from Fagor Canning Cookbook |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Recipe for canning tomato sauce. Ingredients:
5 lbs tomatoes, cored and chopped |
2 tablespoons olive oil |
3/4 onion, chopped |
4 garlic cloves, minced |
1/2 mushroom, chopped |
1/4 cup fresh parsley, chopped |
1 1/2 teaspoons salt |
2 bay leaves |
2 teaspoons oregano |
1 teaspoon black pepper |
1/4 brown sugar |
Directions:
1. Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then running through a food mill or sieving to remove skins and seeds.
2. In a large skillet, heat olive oil and saute onions, garlic and mushrooms until tender. Place the sauteed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid burning. Ladle into jars leaving 1 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.
3. Process for 20 minutes/high pressure setting, after venting.
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