Making and Canning Tomato Sauce with Herbs
Canning tomato sauce at home is easy and safe using this classic recipe and the
step-by-step instructions on the following page or our free Canning Video 3.  We
also provide the recipe quantities for a dinner size batch, so you can try the sauce
before canning. For processing time, go to the following page.
Click here to find out
more about our  
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
Ingredients:
 Dinner:
 Canning:
  2 cups
 18 pints or 9 quarts
Tomatoes
 6 large whole
 15 pounds
Onions
 1/2 diced
 2 pounds diced
Olive Oil
 2 tablespoons
 1/2 cup
Salt
 1 teaspoon
 3 tablespoons
Pepper
 3/4 teaspoon
 1 tablespoon
Red Wine (Optional)
 1/2 cup
 1 bottle (75 cl.)
Herbs (oregano, rosemary or basil)
 1/4 cup
 2 cups
Garlic (Optional)
 1 clove
 6 cloves
Lemon Juice
 For canning only
 1 cup
1. Sauté onions and garlic in
olive oil until translucent or if
canning, for approx. 15 minutes.

If desired, blanch and peel
tomatoes. Coarsely chop
tomatoes and put them into a
bowl.
 2. When onions are done, add
chopped tomatoes.

Continue chopping and adding
tomatoes until all are
incorporated.

Add the wine.
 3. Stir well and bring the entire
pot to an even slow simmer.

Simmer until reduced by one
third (approx. 2 hours for dinner
or 4 hours for canning.)
 
4. Select and chop fresh herbs.  
Basil, thyme and rosemary
work well.
 5. Mix in herbs and lemon juice
and simmer for 5 minutes.
  
Other ideas for sauce:
Sauté garlic with onions.
Substitute Worcestershire sauce or beer for wine.
For processing time, go to the following page.
Click on: Tomato Sauce with Herbs for other delicious recipes with this sauce
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© 2004 David G. Blackburn
CanningUSA.COM
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Video 3:
Canning Tomatoes;
Crushed, Whole,
Tomato Sauce and
Salsa
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tomatoes and tomato
sauces.
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