- Cooking time 2 hours
- 24 hours
- Total time 26 hours
Ingredients
Method
Using sharp paring knife, remove stems from plum tomatoes; cut an X in bottom of each tomato. In large saucepan of boiling water, blanch tomatoes for 30 seconds. Remove from pot; plunge into large bowl of ice water. Peel tomatoes and chop in 1-inch cubes.
In large, heavy-bottomed saucepan, combine chopped tomatoes, cherry tomatoes, sun-dried tomatoes, sugar, salt, vinegar and pepper; bring to boil, stirring often. Reduce heat; simmer, stirring occasionally, until sauce has thickened to desired consistency, 1 1/4 hours to 1 1/2 hours. Remove from heat; stir in basil, oregano and parsley, and hot pepper flakes, if using.
Place 1 tbsp lemon juice in each of 6 hot (sterilized) 2-cup glass jars. Using sterilized metal ladle and funnel, pack tomato sauce into jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 35 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 week.)
Nutritional facts Per serving: about
- Calories 60
- Sodium 220mg
- Total carbohydrate 12g
- Sugars 9g
- Iron 1,1mg
