Rene and I first made this sauce recipe about two years ago, after a family trip to So. Dak left us with a nice box of tomatoes. We didn’t use any recipe we found via the web, we just know what we like for seasonings, and we went for it.
**I made a pretty large batch which yielded me 8 quart mason jars.**
Rene and I hit up the farmers market (one of the MANY) here in Denver….great produce was found….I’ll be going back, soon (well Saturday, since that’s the only day)
Here’s what you’ll need:
25 lbs of tomatoes, washed, I don’t remove the skin or seeds
3 tbsp Italian seasoning
1/2 cup basil
3 tbsp oregano
2 1/4 whole white onion
10 tbsp sugar
2 1/2 tbsp salt
3 tbsp pepper
2 1/2 cup red wine
1 1/4 cup olive oil
*Feel free to add in fresh garlic, I forgot to add it this time, but the sauce still taste great
What you’ll do:
~Blended tomato’s, and onions (if you like your sauce smooth; if you like chucks (like a pomodoro sauce…my fav) cut the tomatoes up small, and onions cup even smaller and cook).
~Let that sit on the stove on med-low heat and simmer, after about an hour and a half.
~Take the lid off so it can reduce. Let it sit for two or three hours and check it out. (adjust seasons if you feel necessary).
~I took the immersion blender to blend the basil, and any chunks of tomato the blender missed
~Can your sauce, I’m no expert in canning, so do some research on this, I have a way I do it, but I’m pretty sure it’s not the “correct” way, but it works for me, and I get the same results.