Ball tomato sauce recipe.
YOU WILL NEED
- Tomatoes, cored
- Citric acid or bottled lemon juice
- Salt (optional)
- Dried herbs (optional)
- Pint or Quart jars
- Prepare canner, jars and lids
- Wash and sort tomatoes, removing any bruised or discolored product. Quarter 6 tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes. When all tomatoes have been added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes. Remove from heat.
- Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds.
- Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by at least one-third for a thin sauce. For a thicker sauce, cook until reduced by half.
- Before filling each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below:
• ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice
• ½ tsp Citric Acid or 2 Tbsp bottled lemon juice
- Add salt (optional) in the quantity specified below:
• Pint: ½ tsp
• Quart: 1 tsp
- Add dried herbs (optional) to each jar.
- Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you’ll need about 5lbs of tomatoes.
Wash tomatoes, cut in half or quarters. Place in dehydrator trays. Dehydrate until chewy (don’t over dry). Pack in jar with dried basil cover with good quality olive oil. Allow to sit in cool dark place for at lest 1 month, use tomatoes as sun dried tomatoes… oil is infused with tons of flavor it is wonderful on pastas, salads or seasoned and dip bread into it!
4 large fresh tomatoes, peeled and diced
1/2 English cucumber, peeled and finely diced
1/2 cup finely diced red bell pepper
1/4 cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.