Recipe from Better Homes and Gardens
Garden overflowing with fresh tomatoes? Here's a sauce recipe that keeps them at their flavorful best.
Serving size: 1/2 cup
Yield: 4 pints
Prep Time: 1 hr
see savings15 poundsfirm, ripe tomatoes
see savings1/4 cupwater
see savings1 mediumonion, chopped (1/2 cup)
see savings1 smallgreen or red sweet pepper, chopped (1/2 cup)
see savings1/2 cupsliced mushrooms (optional)
see savings3 clovesgarlic, minced
see savings1/4 cupsnipped fresh parsley
see savings1 tablespoonbrown sugar
see savings1 tablespoonfennel seed, crushed (optional)
see savings2 teaspoonssalt
see savings2 teaspoonsdried basil, crushed
see savings2 teaspoonsdried oregano, crushed
see savings1 teaspoondried marjoram, crushed
see savings1 teaspoonpepper
Wash tomatoes. Remove cores; cut into quarters.
In a medium saucepan combine water, onion, sweet pepper, and, if desired, mushrooms. Cook over medium heat, stirring often, until onion and pepper are soft. Add to tomato mixture. Stir in garlic, parsley, brown sugar, fennel seed (if desired), salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.)
Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from canner; cool on racks. Makes 4 pints (16 one-half cup servings).
Per Serving: cal. (kcal) 98, Fat, total (g) 1, carb. (g) 22, fiber (g) 6, pro. (g) 4, vit. A (RE) 278, vit. C (mg) 85, sodium (mg) 306, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet