Water Bath Safe Canned Roasted Tomato Sauce
 
 
Adapted from Jami Boys recipe
Author:
Serves: About 10 cups
Ingredients
  • 10 pounds meaty tomatoes (I used what we had growing in our garden; Early Girl and Katana)
  • 1½ cups diced onions
  • 2 - 3 large garlic cloves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 - 2 teaspoons balsamic vinegar (optional)
  • 3 teaspoons canning salt (or fine sea salt)
  • 2½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • ½ teaspoon freshly ground black pepper
  • citric acid (essential for canning safety): ¼ teaspoon per 16 ounce (pint) jar, ⅛ teaspoon per 8 ounce (1/2 pint) jar
Preparation
  1. Special equipment: Water bath canner, pint and/or half pint jars, lids and rings, 2 large roasting pans 14x10-inches, food mill for removing tomato skins, food processor or immersion blender.
  2. Preheat the oven to 425 degrees. Have 2 large 14x10-inch baking pans ready.
  3. Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar, onions, garlic, dry herbs, salt and pepper between the two pans.
  4. Wash tomatoes and remove the cores. Cut each tomato in half, or if very large, cut into fourths. Gently squeeze the tomatoes to remove as many of the seeds as possible. Place seeded tomatoes cut side down on top of the ingredients in the prepared pans.
  5. Roast for 35-40 minutes, until most of the skins are a bit puffed and browned. Remove pans from the oven and let cool a bit. Transfer the tomatoes in batches to your food mill with a large pot underneath collecting the tomatoes and their juices. Using the large hole disk, process the tomatoes so the skins are left behind. Continue with all of the roasted tomatoes. Be sure to add all of the remaining pan juices and solids as well.
  6. You may keep the sauce chunky or pulse a few times with a food processor or an immersion blender to get to your desired consistency. If you do not have a food mill, pinch off the skins once the tomatoes are cool enough and pulse tomatoes in a food processor (just a few times for a nice thick sauce). Taste and adjust seasonings, adding more dried herbs or salt if needed. If the sauce is very thick, you may not need to reduce it. If you prefer a thicker sauce, bring sauce to a boil over medium-high heat, then lower the heat and simmer until sauce thickens. This could take anywhere from 20 - 45 minutes depending upon the type of tomatoes used. The tomato sauce must be hot before ladling into the jars.
  7. Prepare a water bath canner, wash jars and lids. Place clean jars into canner and bring to a simmer. Important safety step: Once jars are hot, remove all jars from the canner and add citric acid to each jar before continuing. Ladle hot tomato sauce into the hot jars one at a time, leaving ½-inch headspace.
  8. Wipe rims, attach lids and secure rings just finger tight. Place all jars back into the canner. Cover and bring to a boil. Once water is boiling process for 35 minutes. At the end of 35 minutes, turn off heat and let jars sit for 5 more minutes. Then remove jars to a cooling rack or towel-lined surface and let cool for 24 hours. Remove rings, check seals, label and store for 18 months. (The newer version of lids are good for 18 months). ***Do not replace dried herbs with fresh herbs. Using fresh herbs will change the pH (acidity)
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/05/24/water-bath-safe-canned-roasted-tomato-sauce/