Tomato season is in full swing and that means salsa and spaghetti sauce canning marathons. While this recipe can be frozen, I prefer to can it. I don’t peel my tomatoes, but chop them well in a food processor. I can never tell that the skins were left on. You can chop the onions and bell peppers chunky or finely depending on how your family likes sauce.
- 10lbs. fresh tomatoes, cored and chopped
- 2 onions, chopped
- 2 green bell peppers, chopped
- 2 tablespoons garlic, minced
- 2 6oz. cans tomato paste
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup sucanat or rapadura
- 2 tablespoons fresh basil
- 3 tablespoons real salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon oregano
- In a large pot over medium high heat combine all ingredients except for the tomato paste
- Bring to a boil, then simmer on low for 1 hour.
- Add tomato paste, stir and simmer for 30 minutes.
- Can or freeze for later use.
I often can this recipe for later use in the winter. If canning be sure to not change the vinegar and lemon juice amounts as it increases the acidity to make this recipe safe for canning.