Garden overflowing with fresh tomatoes? Here's a sauce recipe that keeps them at their flavorful best.
Recipe from Better Homes and Gardens
15 pounds firm, ripe tomatoes
1/4 cup water
1 medium onion, chopped (1/2 cup)
1 small green or red sweet pepper, chopped (1/2 cup)
1/2 cup sliced mushrooms (optional)
3 cloves garlic, minced
1/4 cup snipped fresh parsley
1 tablespoon brown sugar
1 tablespoon fennel seed, crushed (optional)
2 teaspoons salt
2 teaspoons dried basil, crushed
2 teaspoons dried oregano, crushed
1 teaspoon dried marjoram, crushed
1 teaspoon pepper
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
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