Homemade tomato sauce
Prep Time
Cooking Mode
160 mL (⅔ cup) cup olive oil
2 medium onions, finement émincés
60 mL (¼ cup) cup chopped garlic
3.4 kg (7.5 lb) lb field tomatoes
To taste salt and pepper
60 mL (¼ cup) cup fresh basil, chopped
160 mL (⅔ cup) cup olive oil
2 medium onions, finement émincés
60 mL (¼ cup) cup chopped garlic
3.4 kg (7.5 lb) lb field tomatoes
To taste salt and pepper
60 mL (¼ cup) cup fresh basil, chopped
Directions
1Heat 30 mL (2 tbsp.) oil in a saucepan over medium heat and fry the onion for 5 minutes. Add garlic and cook, stirring, for 2 or 3 minutes.
2Add the tomatoes, salt, pepper, and remaining oil. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally, until sauce is thick.
3If you'd like a smoother sauce, purée it with a hand blender.
4Add basil and simmer another 5 minutes.
5Place sauce in sterilised Mason jars, leaving 1 cm (½ in.) of space at the top of each jar. Seal and sterilize.
6This recipe's acidity level means it can be canned using the boiling water technique.
7• Sterilize jars by immersing in boiling water for about 5 minutes.
8The lids must be new to ensure a proper seal. Soak lids in hot water before using.
9• Fill jars, leaving a headspace of about 1 cm (½ in.).
10• Place lids and screw bands on jars but do not over-tighten.
11• Immerse jars in boiling water and boil for at least 15 minutes.
12• Remove jars from water and let rest for 24 hours.
13The lids will be depressed and make a sudden popping noise when the seal is tight.
14• The jars can be stored for one year in a dark, dry, cool place.
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Personal Note
Personal Note