If your end-of-the-season tomato harvest is filling up your counters, it’s time to make sauce. Even if you’re a novice canner, this recipe is very easy and flexible. Best of all, it tastes amazing. You may never go back to store-bought tomato sauce.
16 pounds tomatoes – we used just over a peck of Roma tomatoes
2 large onions, chopped 2 large peppers, chopped
¼ cup minced garlic 1 cup extra virgin olive oil
½ cup fresh basil leaves, chopped very fine (you can also use ¼ cup dried basil)
¼ cup dried oregano
1 tablespoon sugar
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
8-24 ounces tomato paste – The amount of tomato paste really depends on how thick you want the sauce. I typically use two 4.5-ounce tubes of high quality tomato paste. You can use two 12-ounce cans as well.