Tomato Tomahto... Italian-Style Tomato Sauce

Italian-Style Tomato Sauce

Found on freshpreserving

This recipe delivers traditional Italian flavor with no oil and balances the quantity of low-acid vegetables with added acid (lemon juice) for water bath canning.

Makes about 3 (16 oz) pints

YOU WILL NEED:

* 8 cups fresh plum tomato purée

* 2/3 cup finely chopped onion

* 2/3 cup finely chopped celery

* 1/2 cup finely chopped carrot

* 2 cloves garlic, finely chopped

* 4 tbsp bottled lemon juice

* 2 tsp salt

* 1/2 tsp freshly ground black pepper

* 1/2 tsp hot pepper flakes 

* 3 Ball® (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato puree, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.

3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

4. PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool.