Seasonal Tomato Sauce with Victoria Taylor's Sicilian Blend
Ideal for sauce, soup and stew recipes
- 8 lbs. vine-ripened round (globe) or oblong (plum) tomatoes, cored, peeled and halved
- 6 Tbsp. Victoria Taylor's Sicilian Blend
- 6 Tbsp. lemon juice
Place about 6 crushed tomatoes in a large stainless steel saucepan. Bring to a boil over medium-high heat. While maintaining a gentle boil and working in batches, add more tomatoes to saucepan until all tomatoes are added and juices released. Boil gently for 5 minutes.
Meanwhile, prepare canner, jars and lids. Remove tomato sauce from heat; stir in Sicilian Blend; set aside.
Before packing each jar of tomatoes, add 1 tablespoon lemon juice to each jar. Pack hot tomatoes into prepared jars to within a generous ½ inch of top of jar. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 40 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.
Makes 6-7 pint jars.