Italian Style Tomato Sauce

By tschnet1

Ingredients

• Makes about 3 x 500 ml jars.
• 8 cups tomato purée, about 5 lb (2.2 kg), 20 plum tomatoes,
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 cloves garlic, minced
• 4 tbsp bottled lemon juice
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 – 1/2 tsp red pepper flakes

Details

Adapted from bernardin.ca

Preparation

Step 1

Place 3 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Blanch, peel, core and chop tomatoes; place in colander. Let stand 15 minutes; discard liquid. Purée tomato pulp in a food processor or pass through a sieve or food mill. Measure 8 cups

Place onion, celery, carrot and garlic in a large stainless steel saucepan; add 1 cup (250 ml) tomato purée. Bring to a boil; reduce heat, boil gently, covered, until vegetables are tender, about 5 minutes. Add remaining tomato purée 1 cup (250 ml) at a time while maintaining mixture at a boil, stirring frequently. Stir in lemon juice, salt, black pepper and red pepper flakes. Boil hard, stirring frequently, until desired consistency is reached, about 15 minutes.