Ingredients
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25 pounds plum tomatoes, cored and halved lengthwise
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1 ½ tablespoons honey
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1 tablespoon dried oregano
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1 tablespoon salt
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2 teaspoons ground black pepper
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3 large bay leaves
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2 quarts water, or as needed
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½ cup extra-virgin olive oil
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1 pound yellow onions, finely chopped
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10 cloves garlic, finely chopped
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1 ⅞ cups bottled lemon juice
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10 teaspoons salt
Directions
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Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
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Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
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While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
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Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
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Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
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Transfer the jars and lids from simmering water to a dry towel.
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Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.
Smak
Tips
Use two pots if the tomatoes don't all fit into one pot. A potato masher works well to crush the tomatoes to release their juices. You can use a sieve to purée the tomatoes, but a food mill is much faster. To ensure consistent acidity, use bottled lemon juice instead of fresh.
Nutrition Facts (per serving)
44 | Calories |
2g | Fat |
7g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 80 | |
Calories 44 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Sodium 325mg | 14% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 7% |
Protein 1g | 3% |
Vitamin C 20mg | 22% |
Calcium 18mg | 1% |
Iron 1mg | 3% |
Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.