Yield: 6 quarts
45 lbs tomatoes (romas make a thicker sauce)
1/4 c lemon juice
1 T salt
1/4 c packed fresh basil leaves optional or 1 T dried oregano or basil
1 T butter (to prevent foaming)
Wash and core tomatoes. Roughly chop tomatoes into quarters.
Puree in blender with basil leaves, lemon juice and salt
(7 quarts of tomato puree will be reduced to 6 quarts after 30 minutes of boiling).
Pour puree into large pot, and bring to a boil.
The longer you boil, the thicker the sauce.
Boil minimum 5 minutes.
Heat glass jars in oven at 350 F 15 minutes at a minimum to sterilize.
Sterilize lids, rings and utensils in boiling water.
Fill jars (place a metal utensil inside each jar before adding the hot liquid to keep the jars from breaking), leave 1/3-1/2” head room.
Place lids on “finger” tight.
Cover jars in water bath by minimum 1″ water.
Boil in hot water bath:
Let cool completely prior to storing.