I think that I have finally found a recipe for tomato sauce that works for us and that I just love. I am honestly writing this post for me just as I am writing it for you. I have a very bad habit of tweeking a recipe to get it just the way I like it and then forgetting what I did. I am writing to down now for all the world to see so that I do not forget it.
As you know I do not have as much of a garden as I would like. I get a couple pounds of tomatoes a week but never 45 pounds like the Ball recipe calls for to make tomato sauce. I have created a recipe that uses just 6 pounds of tomatoes. I call it a recipe for normal people. It makes two quart jars of sauce. It is not as much sauce as the big recipes make, but it is the best way for me to preserve my harvest and enjoy tomato sauce year round.
My small batch tomato sauce. Makes 2 quarts
6 pounds of Romas or San Marzano Tomatoes. (I grow San Marzanos and I love them and I am never going back to another variety.)
1/3 cup sugar
1 tablespoon of onion powder
1/2 tablespoon of garlic powder
1 tablespoon of mince onion
1 tablespoon of basil
1 tablespoon of molasses
2 tablespoons of lemon juice or 1/2 tsp of citric acid (This is per quart jar and it does not go in till you are ready to put the lids on to can them)
I wash my San Marzanos and I cut them in half, remove the core and any seeds that are there. The great thing about San Marzano is that there is very little seeds. They are a very dry tomato and there is not much “jelly” as my kids call it, on the inside. I put all the washed and sliced tomatoes in my stock pot. I add all my seasoning and put it on the stove to simmer. I start out at a low temp because I do not want any to burn on the bottom of the pan. Once the tomatoes start to liquify I then increase the heat to about medium heat. I let them simmer for about a half in hour. Once all the tomatoes are soft I then use the immersion blender and create a perfectly smooth liquid. Yes you read these instructions correctly. I do not take the skin off my tomatoes, I like the added texture, nutrition and it does not waste as much of my precious tomatoes. Once it is blended I let it simmer till it reaches the thickness I like in a sauce. I like my sauce to stick to my spoon so there are times it simmers for an hour. There are times there is less moisture in the tomatoes and it only simmers for 1/2 an hour. Either way you can simmer it till it is the thickness you like. Place the sauce in two clean and warm quart jars, I put mine in the dishwasher, and add your acid, either from lemon juice or citric acid. Put your canning lids on and water bath can them for 40 minutes or pressure can them at 11psi for 15 min. (This is based on our altitude and the Presto Canner guide instructions.)
I hope that you enjoy this sauce as much as our family does. There is just something special about opening a can of sauce that you made, I love it. Enjoy the rest of your canning season!