Basic Tomato Sauce
From: Andree, Saint-Henri de Levis, Quebec, Canada
IngredientsPreparation
  • 5 pounds [2.5 kg] tomatoes
  • 4 onions, chopped
  • 3 cloves garlic, minced
  • 1/4 cup [60 mL] oil
  • 5 1/2 ounces [156 mL] tomato paste
  • 1 tablespoon [15 g] sugar
  • 1/2 teaspoon [2.5 mL] Cayenne pepper
  • 2 tablespoons [30 mL] freshly chopped thyme
    or
    2 teaspoons [10 mL] dried thyme
  • 2 teaspoons [10 mL] oregano
  • 1/4 cup [60 mL] freshly chopped or dried parsley
  • 2 bay leaves
  • 1 cup [250 mL] fresh basil leaves
  • 1/3 cup [80 mL] lemon juice
  • 1 tablespoon [15 mL] pickling salt
  • Hot sterilized jars
  • Blanch, skin and seed tomatoes; reserve.
  • Into a large casserole, melt together chopped onions and minced garlic into hot oil.
  • Mix in reserved blanched tomatoes, tomato paste, sugar, Cayenne pepper, thyme, oregano, parsley and bay leaves.
  • Simmer for 30 minutes, covered.
  • Simmer for 30 minutes longer, uncovered.
  • Stir in basil leaves and lemon juice.
  • Sprinkle a little pickling salt into each hot sterilized jar.
  • Pour in hot sauce; seal immediately.