Spicy Tomato Sauce

A delicious tomato sauce perfect for any tomato based dish. Try it as a sauce for pizza, chicken parmigiana, or simple spaghetti and meatballs.

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Prep Time 2

Cook Time 1 10

Ingredients

12 pounds of ripe Roma tomatoes (these are best for sauces since they provide the best flavor and thickness). Before starting, peel tomatoes by cutting an 'x' in the stem end and place in boiling water until you see the skin split. Remove and set aside.
3 tablespoons olive oil
2 large onions roughly chopped
6 large cloves garlic roughly chopped
3 tablespoons brown sugar
3 tablespoons kosher salt
1/4 cup red wine or balsamic vinegar
1 tablespoon freshly ground black pepper
2 cups fresh basil snipped into small pieces
1 1/2 cup assorted herbs such as oregano thyme, flat leaf parsley
1 tablespoon crushed red pepper flakes
2 jalapeños chopped finely (optional)
4 tablespoons lemon juice to place in quart jars just prior to filling

Instructions

1. In a large 8 quart pot over medium heat, place the onions and jalapeños and sauté lightly. Add garlic, being careful not to let it turn brown. If you have a hand held blender, place tomatoes into the pot and puree. If you don't have one, working in batches use a food processor then place in large pot with onions.
2. Add brown sugar, salt, wine, and black pepper. Bring to boiling, stirring frequently and reduce heat to low-medium. Simmer, uncovered for approximately 80 minutes. Remove from heat and stir in chopped herbs and crushed red pepper.
3. Spoon 1 tablespoon of the lemon juice into each of 4 quart jars that have been sterilized. Ladle the hot sauce into the jars, leaving 1/4 headspace. Wipe jar lids and screw on bands lightly.
4. Process filled jars in a boiling water canner for 35 minutes. Remove jars and let cool on wire racks.

Notes

Tip: If you are able to press the center of the lid in, you do not have a proper seal. Turn over the jar and let cool. This usually does the trick. If not, refrigerate and use within one week or freeze in freezer proof containers.
Before beginning, sterilize your jars in a water bath for approximately 10 minutes. Toward the end of the cooking process, I place my jars and lids in a 200 degree oven to keep them warm. This step is optional.