After what has possibly been the coldest summer I have ever witnessed, we have finally been inundated with tomatoes and The Reluctant Farmer has been hard at work perfecting the tomato sauce recipe that we are using for the 2013 garden season. I think she has perfected the simple sauce recipe this year folks! This is such a nice, basic recipe that even the most novice canner will be successful at preserving their own homegrown deliciousness!
The Reluctant Farmer's Basic Tomato Sauce Recipe
Tomatoes, cored and peeled
Bottled lemon juice
Dried Herbs (Dried Basil, Oregano, Thyme, Rosemary, or whatever your family prefers...)
Quarter tomatoes and place them in a large stainless steel saucepan. Bring to boil over high heat, while crushing the tomatoes and stirring constantly. (We used a potato masher for this step...) Continue to boil while you stir and crush the tomatoes for 10 minutes or until the volume is reduced by at least one-third.
Add 1 Tbsp bottled lemon juice, 1/2 tsp of salt, and 1 tsp of dried herbs to your already prepared pint jar and then ladle in hot sauce, leaving 1/2 inch headspace. Wipe rim, center lid on jar and tighten to fingertip-tightness. Process jars in water bath canner for 35 minutes.
This recipe makes a thin tomato sauce, that creates a killer tomato bruschetta or spaghetti sauce!