Use this as a spaghetti sauce, to top chicken, or as a base for soups, stews, or chili. To peel ripe tomatoes, submerge in boiling water for 1–2 minutes, lift out, and cool in ice water; skins should slip off.
Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 4 cloves garlic, finely chopped
- 5 pounds fresh tomatoes, peeled and chopped
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, or to taste
Instructions
- In a large, heavy pot, heat oil over medium-low heat. Add onions and cook, stirring frequently, for 5–7 minutes or until soft and translucent. Add garlic and cook, stirring for 2 minutes. Add tomatoes and vinegar, increase heat, and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 60–70 minutes or until thick and reduced by about half.
- Meanwhile, heat three 2-cup jars and lids.
- Working in batches, purée tomato mixture in a food processor. Return to pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thick. Add basil, oregano, lemon juice, and salt.
- Fill hot jars, leaving 1/2-inch headspace. Top with lids. Process jars at a full boil for 30 minutes.
Notes
PER SERVING (1/2 cup): 56 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 10g carb, 3g fiber, 204mg sodium
