This canned tomato sauce is made from fresh Roma tomatoes and seasoned with red wine, lemon, garlic, and basil. Perfect for pasta or pizza crusts.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
62 Calories
Recipe Instructions
Step 1
Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Step 2
Fill a large pot with water; bring to a boil. Fill a large bowl with ice water. Working in batches, place tomatoes into boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.
Step 3
Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Remove from heat.
Step 4
Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat. Cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
Step 5
Sterilize 8 pint-sized jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into the hot, sterilized jars, filling to within 1/4 inch of the top. Top with the lids and screw on the rings.
Step 6
Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower the jars into boiling water using a holder. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Process for 35 minutes.
