For my final canning project of the season, I really wanted to make simple tomato sauce without any seasoning so I can use it in soups, spaghetti, chili, pizza, etc. The local orchard had a half bushel of Roma tomatoes on sale so I had to take advantage of that opportunity. I only had 4 quart jars left so I did a mixture of quarts/pints which took a bit longer because of cooking times, but I'm happy with the results!
This made 4 quarts + 5 pints (or 6-7 quarts)
Ingredients:
1/2 bushel (~25 pounds) of Roma tomatoes (Any tomatoes will do. Roma, San Marzano, and Amish Paste have a lower liquid content which is great for sauce)
1 cup apple cider vinegar 5% acidity (to make the acid content safe for canning)
Instructions:
1) Fill water bath canning with enough water to cover 1" over the top of the jars
2) Wash jars in hot, soapy water then place in water bath canner to keep jars hot until ready to use. Sanitize lids/rims in boiling water
3) Peel tomatoes: I cut mine in half, placed on a baking tray cut side down and broiled in the oven until skins blister. You can also lightly score an "X" on the bottom of the tomatoes, place in a pot of simmering water 30 seconds, then place in an ice bath to peel (I use my sink for large batches).
4) Remove any white core from the tomatoes and place in a pot. I roughly chopped my tomatoes beforehand (I don't have a food processor or immersion blender, but I would highly recommend getting one!). Add the vinegar to the tomatoes
5) Simmer the tomatoes on medium-low heat for 1.5-2 hours
6) Pour sauce into hot jars leaving 1/2" headspace, then wipe edge and outer/inner jar rim with a clean, damp cloth. Secure with lid and rim.
7) Boil pints for 30 minutes, quarts for 40 minutes. Place on a clean towel and do not disturb for 24 hours. If the middle of the lid does not give, the jars have sealed and are good for 1 year. Place unsealed jars in the fridge.
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