Tomato Sauce From Canned Tomatoes Recipes

HOMEMADE CANNED SPAGHETTI SAUCE

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

QUICK HOMEMADE TOMATO SAUCE (CANNED TOMATOES)

Steps:

• In a medium pot, combine the oil, onions, and garlic. Add a pinch of salt. Turn the heat to high. As soon as the onions and garlic begin simmering, give them a stir, turn the heat to low, and cover the pot. Cook for 10 minutes.
• Uncover the pot, add a pinch of crushed red pepper flakes, stir once or twice, raise the heat to high; then add the wine. Let it simmer for 2 to 3 minutes or until the alcohol smell dissipates.
• Add the tomatoes. Using scissors, snip the tomatoes into smaller pieces. Season with a generous pinch of salt, and cook at a gentle simmer for 15 minutes.
• Transfer the sauce to a blender or food processor. Add the basil. Purée until smooth. Taste and adjust with more salt if necessary. (Alternatively use an immersion blender to purée)

THE BEST SPAGHETTI SAUCE RECIPE MADE WITH CANNED TOMATOES

Steps:

• Heat the olive oil over medium heat in your sauce pan. Add the diced onion and peppers and saute until the onions are translucent.
• Add the garlic and saute for one minute.
• Add the canned tomatoes and then all remaining ingredients.
• Let simmer for at least 30 minutes.
• Serve over spaghetti noodles. This makes a big batch that will feed a crowd. You can easily freeze the leftovers in a ziploc bag in the freezer to save for later.

TOMATO SAUCE FOR CANNING

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

TOMATO SAUCE WITH CANNED TOMATOES

Steps:

• In large saucepan, heat oil over medium high heat.
• Add onions and cook until translucent, about 2 minutes.
• Add garlic and cook for another minute.
• Add tomatoes, tomato paste, Italian seasoning, hot pepper flakes, salt and pepper.
• Simmer for 15 minutes.
• Taste and adjust seasoning as desired.
• Makes: 31/2-4 cups

TOMATO SAUCE FROM CANNED TOMATOES

Steps:

• Drain tomatoes, reserving the liquid.
• Place the reserved liquid in a non-reactive pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Cook over high heat until the tomato juice starts to boil. Reduce heat and simmer until mixture is reduced by half or until the liquid thickens to the consistency of a light syrup.
• Chop carrot, celery and onion into 1/2 inch pieces and combine with garlic and oil in a non-reactive roasting pan over low heat. Sweat the vegetables until the onion is translucent and the carrots are tender (15-20 minutes).
• Remove the seeds from the tomatoes and add the seeded tomatoes, along with the capers, to the roasting pan.
• Place the pan in the center rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly around the edges. Remove the pan from the oven, add the white wine and cook over medium heat for 2-3 minutes, scraping the bottom to deglaze the pan.
• Add the tomato juice to the tomatoes and blend to the desired thickness in a blender or with a stick blender.
• Add salt and pepper to taste.

SAN MARZANO TOMATO SAUCE

Steps:

• Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
• Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 4+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

HOMEMADE PASTA SAUCE RECIPE

Steps:

• Peel and seed the tomatoes and set aside.
• Chop the onion, mince the garlic, and grate half of the carrot.
• Pour the olive oil into a large stockpot over medium heat.
• When hot, add the diced onions to the olive oil and saute for 5 minutes.
• Add the garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
• Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, and sea salt.
• Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
• Add carrot piece for the last 30 minutes to absorb acidity.
• Remove sprigs of herbs, bay leaves, and piece of carrot.
• Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
• Use fresh or store in the refrigerator up to 1 week, or can it according to your canner's instructions for tomato products.

FRESHLY "CANNED" TOMATO SAUCE

Steps:

• In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.

JILL'S FAVORITE CANNED TOMATO SAUCE RECIPE

Steps:

• Wash the tomatoes and remove the ends and any damaged spots. Quarter them and deseed them by running your fingers down the middle and scraping out the bulk of the seeds and juice. Puree the tomatoes in a food processor or blender.
• (OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I'm using my food mill, I wash them, remove any bad spots, and that's it- the machine does the rest.)
• Sauté the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt. Bring to a simmer and allow to reduce by about one-half. If you are using very juicy tomatoes, this can take 3-5 hours.
• The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.
• In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.
• Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.
• Ladle the sauce into the jars, leaving 1/2-inch headspace.
• Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)
• REMEMBER: Don't start timing until the water has returned to a boil with the filled jars inside.
• Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.