Homemade Canned Tomato Sauce with Fresh Roma Tomatoes

Name: Homemade Canned Tomato Sauce with Fresh Roma Tomatoes
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 32 servings
Cuisine: Italian
Ingredients: 0.25 tsp Black Pepper; 2 tbsp Celery; 2 tbsp Diced Bell Pepper; 2 cups Diced Onion; 2 whole Dried Bay Leaves; 2 tbsp Fresh Basil; 0.25 cup Lemon Juice; 3 cloves Minced Garlic; 1 tbsp Olive Oil; 0.25 cup Red Wine; 20 lb Roma Tomato; 2 tsp Salt

Side Dish 🥗 Italian 🇮🇹 Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Homemade Canned Tomato Sauce with Fresh Roma Tomatoes delivers a bright, concentrated tomato flavor with gentle acidity from lemon and a subtle depth from red wine. Aromatic basil, garlic, onion, and sweet pepper round it out, making a versatile sauce you’ll love for pasta nights, pizza parties, or stocking the pantry for cozy weeknight dinners.

Prep30 mins
Cook1 hr 10 mins
Serves32
DifficultyMedium

1

Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes in batches to the boiling water for 30 to 45 seconds. Remove from the boiling water and plunge into the ice water. Peel off the tomato skins and cut the tomatoes in half. Remove the seeds using your finger or a spoon. Place the tomatoes in a colander to drain.
2

Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.
3

Combine the tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until the tomatoes break down and the sauce thickens, about 10 minutes.
4

Inspect 8 pint-sized jars for cracks and the rings for rust, discarding any defective ones. Immerse them in simmering water until the tomato sauce is ready. Wash the new, unused lids and rings in warm, soapy water.
5

Pack the tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the tops. Run a clean knife or thin spatula around the insides of the jars to release any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6

Place a rack in the bottom of a large stockpot or canner and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
7

Remove the jars from the stockpot and place them on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the centers of the lids with a finger to ensure they do not move up or down. Remove the rings for storage and store in a cool, dark area.