Canning tomato sauce is easier than ever with this step-by-step method! Customize this easy tomato sauce recipe with roasted garlic or crushed red pepper flakes, depending on your flavor preference. When you’re ready to enjoy this simmer sauce, serve it over pasta or as a pizza sauce.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut peeled tomatoes into chunks and add some of the chunks to the food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart nonreactive heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

    Advertisement
Instructions Checklist
  • Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 70 to 80 minutes, stirring occasionally, until mixture is reduced to about 11 cups and is desired sauce consistency. Remove from heat; stir in herbs.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spoon 1 tablespoon lemon juice into each of six hot, clean pint canning jars. Ladle sauce into jars with lemon juice, leaving 1/2-inch headspace. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water canner for 35 minutes (start time when water returns to a full boil). Remove jars; cool on wire racks.

Spicy Simmer Sauce:

Stir in 1 tablespoon crushed red pepper with the herbs.

Roasted Garlic Simmer Sauce:

Stir in 3 tablespoons chopped roasted garlic with the herbs.

Double Tomato Simmer Sauce:

Stir in 1 cup snipped dried tomatoes (not oil-packed) with the herbs.

Roasted Garlic:

Preheat oven to 400°F. Peel away the dry outer layers of skin from garlic bulbs, leaving skins and cloves intact. Cut off about 1/2 inch from the pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1- to 1 1/2-quart casserole. Drizzle with 1 tablespoon of the olive oil. Cover casserole. Bake for 40 to 50 minutes or until garlic is soft. Remove from oven. When garlic is cool enough to handle, remove garlic cloves from papers by squeezing the bottoms of the bulbs. Chop roasted garlic.

Nutrition Facts

57 calories; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 539mg; potassium 619mg; carbohydrates 13g; fiber 3g; sugar 9g; protein 2g; trans fatty acidg; vitamin a 2235IU; vitamin c 35mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Reviews (1)

37 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
08/29/2016
Hi, can you add onions in place of the fresh herbs? Would they need to be cooked first?