Tomato Sauce

By kristentirrell

Ingredients

• 5 Lbs of tomatoes (one heaping silver mixing bowl)
• 1/4-1/2 cup of good olive oil (don’t skimp…it adds to the texture)
• 1 clove of garlic, peeled and chopped
• 3 cans tomato paste
• Black pepper, to taste
• Sea salt, to taste
• 4 Tbsp sugar
• Several sprigs of fresh basil
• Dried oregano, to taste
• Onion powder, to taste
• Splash of red wine

Preparation

Step 1

Wash and core the tomatoes, and quarter them. Remove the seeds. In a dutch oven, heat the olive oil and gently cook the garlic until you can smell its fragrance. Add the tomato paste until heated. Add the tomatoes to the pan and let them simmer until the juices are released and the tomatoes cook down, about a half hour. You may use a fork or potato masher to break the tomatoes up if you like. Add the tomatoes to a food processor to blend. Return to the dutch oven. Add salt and sugar, and herbs to taste. If using a splash of red wine, simmer an additional 15 minutes.

Ladle sauce into the jars, leaving 1/2 inch at the top.

Put on lids and screw bands.

Place in the boiling water, put lid on pot, and boil for 35 minutes for 1 or 2 cup jars. (If the water begins to evaporate, add more. You want 1 inch of water over the tops of the jars.)

Turn heat off, remove lid or pot and leave jars in pot for 5 minutes.

Carefully lift jars out of the water and place on a heat safe counter top.

Allow to cool for 12 hours to 24 hours.