Classic Tomato Sauce — FarmPal

Ingredients

• •20 lbs ripe tomatoes (Roma or paste varieties work best)
• •2 tablespoons canning salt
• •1/4 cup bottled lemon juice
• •4 cloves garlic, minced (optional)
• •Fresh basil leaves (optional)
• •1 tablespoon olive oil (optional)

Instructions

1. 1Score bottom of tomatoes with an X and blanch in boiling water 30-60 seconds
2. 2Immediately plunge into ice water, then slip off skins
3. 3Core tomatoes and quarter, removing any green or bad spots
4. 4Simmer in large pot until reduced by half, stirring occasionally (2-3 hours)
5. 5Add garlic and basil in last 30 minutes if using
6. 6Add 2 tablespoons lemon juice to each quart jar (1 tbsp per pint)
7. 7Fill hot jars with sauce leaving 1/2 inch headspace
8. 8Remove air bubbles, wipe rims clean
9. 9Apply lids and bands finger-tight
10. 10Process in boiling water bath: pints 35 min, quarts 40 min (adjust for altitude)