Homemade Tomato Sauce


The hubby planted a huge garden this year. It's huge for us anyway! I've been making pickles, relish and pickled peppers from the massive number of cucumbers and jalapenos I've picked. Then, the tomatoes started coming in, and I became the Bubba Gump of tomatoes! Tomato Sauce, Tomato~Pizza Sauce, Tomato Salsa, Tomato Paste, etc. etc. etc. LOL

Quite frankly, I follow a lot of advice and recipes for canning from my BFFF (Best Foodie Friend Forever) Mary at Cooking With Mary and Friends! She is the Canning Queen! She has a lot of advice, notes and recipes with easy to follow instructions! Check her out when you get a chance at the link above!

For my tomato sauce, I had an abundance of sweetie and cherry tomatoes. The easiest way to deal with them is roasting. I cut them in half and spread them on a baking sheet, and sprinkled them with Kosher Salt.

 Lots of home grown tomatoes!


Sprinkle with some salt and roast at 400 degrees for about 45 minutes or until the tomatoes soften
and the skins split and blister. Process in a food processor. Pack in pint jars with 1 tablespoon of lemon juice. Place the jars in a canning water bath for 35 minutes.

I made pizza sauce and salsa
from the tomato sauce using Mary's recipes.




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