Homemade Tomato Sauce
PREP TIME: 2 Hours

COMMENT: Use fresh, vine-ripened tomatoes from your garden to make this wonderful tomato sauce. It can be eaten over pasta, added to your favorite recipe in place of canned tomato sauce or given as a gift.


  • Tomatoes
  • Large saucepot
  • Manual or electric food mill
  • Food thermometer
  • Garlic
  • Basil or Oregano
  • Home canning jars

Wash fresh, ripe, whole tomatoes thoroughly and cut in half to expose any brown spots or insects. Place in manageable batches into a large saucepot with ½ cup of water to begin the steaming process. Cover and heat over medium-high heat until tomatoes are well steamed and soft but not falling apart. Over-cooking will remove juice and texture, which are required for the sauce. Drain tomatoes, keeping the juice. Put tomatoes through a hand-cranked food mill or electric food mill to separate the skin and seeds from the pulp. Discard skin and seeds and place pulp back into the saucepot. Bring sauce to 170 degrees F. Do Not Boil. Hold for 3-5 minutes. Place 3 cloves garlic and 1 nice large sprig of basil or oregano in sterilized jars and add hot tomato sauce to ½ inch from the top of the jar. Place sterilized cap and lid on jar, closing tightly. Turn jar upside down to cool.

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