The tomatoes won’t be ready in our garden for a while, but since Roma tomatoes are only $1.25 a pound right now, I had to take advantage! I’m going to warn you, this recipe is time consuming. But it’s great if you have a lot of tomatoes in your garden or if you’re like me, and just love the taste of homemade. If you don’t have a hot water bath canner, don’t worry–you can freeze it too.
5-6 dozen Roma tomatoes, peeled and seeded
3 medium Vidalia onions, chopped
2 green peppers, seeded and chopped
3 cloves of garlic, chopped
1 c. olive oil
1/4 c. canning salt
1 T. dried oregano
1 tsp. basil
1 tsp. black pepper
3/4 c. sugar
4 cans (24 oz) tomato paste
2 Tbsp. of lemon juice per quart jar or 1 Tbsp. per pint jar
Makes 4 quarts
Place tomatoes, onions, green peppers, and garlic in a stockpot.
Bring to a boil then reduce heat and boil gently for 1 hour.
Add olive oil, salt, oregano, basil, pepper, sugar and tomato paste. Stir well and gently boil for 45 more minutes.
Remove from heat. Use an immersion blender to make a smoother sauce. Leave as is for a chunky sauce.
If you are processing your sauce in a hot water bath, add 2 Tbsp lemon juice to the bottom of each jar. This won’t change the flavor but does acidify the sauce to prevent bacteria growth. You can omit this step if you are freezing your spaghetti sauce.
Ladle into quart jars, leaving 1/2 in. head space. Wipe rims and secure lids.
Process in a hot water bath for 40 minutes. Let the jars cool overnight and check to make sure the lids have sealed properly.
For more canning recipes, check out the Recipes page!