Oh SO EASY Tomato Sauce

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8 Responses

  1. Megan says:

    Thank you again so much for sharing this. I can’t say enough good things about this method! It saved my sanity this year as my 3 Roma plants only ripened a few at a time — pretty much just enough for one of these batches — with too long until the next set ripened for me to save them for canning. =)

  2. Megan says:

    Just tried this with a pile of tomatoes shared by neighbors. SO easy and yummy! I didn’t have kosher salt, so I just used table salt, but it seemed to work fine. I was able to get 2 pints of sauce out of a sheet pan full of wedges. {Though I have to admit I cut out the stems since I didn’t like the thought of eating them. ;)}

  3. Angela says:

    Thanks for the quick reply. I came across this while researching canning and thought I would share.

    http://canningusa.com/IfICanYouCan/TomatoSauceHerbs.htm

    This recipes gives you both the hot water bath and pressure cook method.

    Angela

  4. emilyrhp says:

    The tomato sauce is intended as a freezer recipe. The Yummy Marinara sauce was a recipe given to me by someone who said they can it. And the salsa can be canned for sure!

  5. Angela says:

    Can these recipes be canned?
    Thanks!

  6. Thorsgal says:

    Alton Brown at the Food network does something about like this:

    Ingredients
    20 Roma tomatoes, halved and seeded
    1/4 cup olive oil
    1/2 teaspoon kosher salt
    1 teaspoon pepper
    1 cup finely diced onion
    2 teaspoons minced garlic
    1 tablespoon finely chopped oregano leaves
    1 tablespoon finely chopped thyme leaves
    1 cup white wine
    Directions
    Preheat oven to 325 degrees F.

    In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

  7. Emily says:

    I will be canning tomatoes this year, so I’ll be sure to post about it!

  8. GABY says:

    WOW!!!!!! I NEVER THOUGHT IT WAS THAT EASY!~!!!!
    THANK YOU FOR SHARING THE RECIPE I’LL GIVE IT A TRY!!!!
    do you know how to can it? I Im very interesting on that just because I don’t have space in my freezer.
    thanks again