This simple, homemade tomato sauce is a true taste of tradition. Made with ripe tomatoes and fresh basil, it captures the essence of August sunshine — perfect for sharing with loved ones.
Ingredients:
- 20 lbs of ripe Roma or San Marzano tomatoes
- Lots of Basil!
Instructions:
- Lay down a clean towel or large sheet on a table or counter. Cut the tomatoes into quarters and place them on the sheet. Using your hands or a potato masher, gently crush the tomatoes to release the juice and pulp. For a smoother sauce continue mashing until the tomatoes are mostly broken down, but don't worry if there are a few chunks — it adds character.
- If you want to remove the skins and seeds, use a fine mesh strainer or cheesecloth. Place it over a large bowl and pour the crushed tomatoes into it. Use a spoon or spatula to gently press the tomatoes through, separating the juice and pulp from the skins and seeds. The remaining liquid is your raw tomato purée. Discard the skins and seeds or compost them.
- Sterilize your jars by placing them in a large pot of boiling water for 10-15 minutes, or run them through the dishwasher.
- Add fresh basil leaves to each jar and pour in the sauce leaving about 1/2-inch of space at the top.
- Seal the jars with new lids ensuring they are tightly closed.
- Place in a boiling water bath to preserve and to create a vacuum seal. Ensure the water covers the jars by at least 1 inch. Boil for 20-30 minutes.
- Remove and cool completely. You can place them upside down for a few minutes to help with sealing.
- Check the seal by testing the lid. The lid should be slightly concave and not "pop" when pressed. If any jars haven’t sealed, you can store them in the fridge for immediate use.
- Store your sealed jars in a cool, dark place like a pantry or basement. Properly sealed jars can last for 12+ months. Once opened, refrigerate and use within a few weeks.
Tip: This sauce is so incredibly versatile, and stocking up your pantry is a real time saver for future you! Karen loves using it to make a spicy olive pasta — maybe we'll have to share that recipe next...
