I got together with a friend earlier this fall to process all the tomatoes in the world… One of these 50lb bushel to be exact. We made crushed tomatoes and tomato sauce.
This recipe is for the later. It makes for a delicious, light, tomato sauce. Can be used as-is as a base for soup or gazpacho or simmered into proper sauce.
12 lb tomatoes
1/4 tea spoon citric acid per pint
1. Weight out 12 lb of tomatoes and wash them.
2. Remove the stem and quarter the tomatoes (seeds and skins and all). Put into a large pot and simmer, covered, for 20 minutes, stirring every 5 minutes.
Then simmer uncovered for a further 20 minutes.
3. Scald 7 pint jars for 5 minutes then drain.
Add 1/4 tea spoon citric acid to each jar.
4. Pass the tomatoes through the coarse blade of a food mill to remove the pulp/skin/seeds. This is everything from that 12 lb batch, btw. There’s not that much mulch to remove.
5. Add up to 4 teaspoon of salt to the sauce, to your preference.
6. Process for 15 minutes.
7. Allow to cool fully.