Italian-Style Tomato Sauce

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This past weekend was a good one.  I had a three day weekend so my husband and I went up to my parents for the day and enjoyed spending time with my family.  My cousins, brother, aunt, and uncle were all there as well and we had a fun time.

My mom made dinner and we had make your own sundaes for desserts.  I love going to visit but I usually pretty tired by the time we drive back home in the evening.

The next morning I planned on canning some tomatoes but I couldn’t get moving.  When I finally got up and dressed it was so hot and humid there was no way I could can.  We don’t have air conditioning and I was hot without turning the stove on.  So I waited until mid-afternoon and then got started.  I had a ton of tomatoes to use so I made a batch of salsa then turned to make tomato sauce.

Last year I made roasted garlic tomato sauce which we enjoyed all winter long.  This year I tried the Italian tomato sauce.

I liked that it was packed with vegetables like carrots, celery, and onion.  While there wasn’t any Italian seasoning in the original recipe, I added some in and it really made this sauce delicious.  I can’t wait to enjoy it over pasta this winter!

Italian-Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving)
8 c. tomatoes, peeled and cored then pureed
2/3 c. chopped onion
2/3 c. chopped carrot
2/3 c. chopped celery
6 garlic cloves, minced
4 T. lemon juice
2 t. salt
1 t. black pepper
1 T. Italian seasonings
1/2 t. hot pepper flakes

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 15 minutes.

3.  Ladle the hot tomato sauce into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.

4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the tomato sauce from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**