Tomatoes are one of the most prolific fruits (that most people consider vegetables) and so versatile. I am amazed at the many different things we can make with this fabulous fruit/vegetable. (I never know what to call it. It is technically a fruit but I called it a vegetable my whole childhood.) This Tuscan tomato sauce has such a fresh taste. It reminds me of fresh spaghetti sauce I would make straight out of my garden. I like to not only eat this as a standard spaghetti sauce with ground meat, I also really like to eat it over grilled chicken tenders.
Tuscan Tomato Sauce
“This recipe makes 10 quarts of Tuscan tomato sauce.”
22 pounds peeled, seeded, and chopped tomatoes
1c diced celery
1 chopped onion
1/4c chopped green pepper
1/2c minced garlic
1/4c olive oil
1tsp crushed red pepper
2tbsp lemon juice per quart
Combine all the ingredients except for the lemon juice in a large pot and simmer for 10 minutes.
add lemon juice
I like to put a little of the sauce in the bottom of the hot jar before adding the lemon juice to give the jar a buffer from the cooler temperature of the lemon juice.
I then fill it up leaving 1-inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a pressure canner for 25 minutes at 10 pounds of pressure if at sea level. Remember to adjust your pressure if you are above 1000 feet in elevation.
Once your sauce has completed processing, space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
Tuscan Tomato Sauce
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.