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If you read all the ingredients on your favorite store-bought pasta sauce, you might be in for a surprise. Most of the items on our label, I couldn’t pronounce. So, it was time to make our own canned tomato sauce to use for pasta dishes and pizza toppings!
It really isn’t rocket science here – I took two cookie sheets (with edges) of garden tomatoes and cut out the stems. I drizzled them with olive oil, Italian Seasoning and fresh diced garlic. Then I popped them in a 350* oven for about 30 minutes.
BOY, did the place smell amazing!
I removed them from the oven, added a few fresh basil leaves and popped them into my handy dandy Blendtech blender and gave it a spin. I personally like my sauce a little thin so I REALLY blended it. I add Italian Sausage when cooking for pasta and a can of petite diced tomatoes — but that is a story for another day.
Into my quart jars it went and a quick water bath to keep my family safe. 40 minutes on a rolling boil and my two pans of tomatoes turned into 10 quarts of yummy canned tomato sauce for the winter.
Was it rocket science? No. Does it take exact measurements? No. Is it better than what is in the store?
Yes – I know it has tomatoes, olive oil, garlic, basil and Italian Seasoning. Five things that I can pronounce –