My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, July 28, 2012

Canned Seasoned Tomato Sauce

Most of the time I make plain tomato sauce, but because of the big storm on Thursday its seems every ones tomatoes were blown off the vines when the tomato cages were blown over. I thought I'd try a few jars already seasoned. And if you think I lugged 45 pounds of tomatoes home you are not in your right mind. I made half the recipe. Plus, if I didn't have my Back to Basic Food and Sauce Strainer I wouldn't make this, tomato juice, apple sauce or a number of other things. If you are a canner I think this is a must have item.

Yield: about 14 pints or 7 quarts
print recipe

45 pounds tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1 tablespoon black pepper
1 1/2 tablespoons sugar
1/4 cup salt (optional) I don't use it
2 teaspoons crushed red pepper (optional) I use
Bottled lemon juice

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, black pepper and sugar. Stir in salt and crushed red pepper, if desired. Simmer 20 minutes, stirring occasionally. Remove bay leaves. Puree tomatoes using a food processor or food mil. Strain puree to remove peels and seeds. If you have a Back to Basic Food Strainer this is all done in one quick step. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Lade hot sauce sauce into hot jars, leaving 1/2-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.


  1. I've never heard of this machine but it must be good or you wouldn't use it! I bet it smells great in your house with all that cooking, yum!

  2. 45 pounds of tomatoes? you are crazier than i am!

  3. okay...i went back and read that you only made half. 45 pounds of tomatoes would make me cry!

  4. I need to make this. I now have enough salsa to float in.


Note: Only a member of this blog may post a comment.