Fresh tomatoes have been pouring in from our Kitchen Garden, so today I made Homemade Tomato Sauce! So easy! You’ll ask yourself, “why didn’t I ever do that?” I do this with a varying amount of tomatoes, so the amount of tomatoes you have, will depend on how many jars of sauce you get. My tomatoes NEVER come in all at one time, so I make this with a small batch, even if it only yields one jar.
3-4 lbs. fresh, ripe tomatoes (the more you have, the more sauce you can make)
Lemon juice or citric acid
Wash tomatoes, remove core and blossom ends. Cut into quarters (I had a variety of tomatoes, so I quartered the large ones and cut in 1/2 the small Roma tomatoes). Simmer in large stock pot 2 minutes; stirring occasionally, until tomatoes are soft. Press tomatoes through a sieve or food mill (I used a food mill); discard peels and seeds. Return to stove top and cook pulp over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half for a thick sauce. Add 1 tbls lemon juice or 1/4 tsp citric acid to each pint jar, 2 tbls lemon juice or 1/2 tsp citric acid per quart jar. Ladle hot sauce into hot jars, leaving 1/4-inch headspace. Adjust 2-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling water-bath canner.