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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Canned and Cooked Tomato Sauce Recipe

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This recipe for Canned and Cooked Tomato Sauce is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
75 lbs plum or San Marzano tomatoes
Sea Salt
Basil

Mason Jars
Funnel
Spider
Tomato Press
Canning Pot, Rack, and Tongs
Directions:
Directions:
Sterilize jars and use the jars while warm

Wash tomatoes and cut the top to remove the stem
Remove any bruised spots
Slice down the middle and cut out yellow core
Lightly squeeze seeds and water into a bowl and discard

Put tomatoes in a large pot and cook 45 minutes
Let drain
Put in a press to remove the skin and discard the skin

Put pressed tomatoes in a separate clean pot and cook 3 - 4 hours.
20 minutes before done, season with sea salt

Ladle into jars leaving space from rim
Add 2 basil leaves and push into sauce
Seal and place jars in a box cover with a blanket to insulate (this cooks another 48 hours
Then remove the blanket and put in a cool area
Personal Notes:
Personal Notes:
From Pasquale Schiappara

 

 

 

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