Sauce
Canned Pasta Sauce from Frozen Tomatoes
5 h 30Pour 8Nutri-Score A€
A
5 h 30
5 h 30Canned Pasta Sauce from Frozen Tomatoes
ce qu’il vous faut
Ingrédients
frozen tomatoes (cleaned, cored and frozen whole)Fruits et légumes6 kg
Italian-style spaghetti seasoning (onion, garlic, parsley, red and green pepper blend)Épices30 g
citric acid (about 1/4 tsp per jar)Épicerie2 g
vinegar (for the jar bath and canner water)Épicerie250 ml
par portion
Nutrition
159kcal
- Glucides
- 29 g
- Protéines
- 7 g
- Lipides
- 2 g
ce que vous utiliserez
Ustensiles
Marmite
Casserole
Mixeur plongeant
Passoire
Saladier
Louche- Plaque de cuisson
pas à pas
Préparation
- Étape 1
Loosen the frozen tomatoes
- Run warm water over the frozen tomatoes to break them apart from the solid block.
- Transfer them to the large stockpot.
- Étape 2
Cook the tomatoes down
- Cook the tomatoes on the stove over a gentle heat until completely broken down and reduced.
- Étape 3
Blend the sauce
- Blend the cooked tomatoes with an immersion blender until smooth.
- Étape 4
Strain out seeds and skins
- Pass the blended sauce through a fine sieve into a smaller pot, pressing with a ladle.
- Discard the seeds and skin left in the sieve.
- Étape 5
Simmer with seasoning
- Return the strained sauce to the stove and stir in the Italian-style spaghetti seasoning.
- Simmer gently until thickened to a sauce consistency.
- Étape 6
Prepare the jars
- Wash the jars thoroughly, even if they look clean.
- Rinse them in cool water with a splash of vinegar.
- Étape 7
Add citric acid and fill
- Put a quarter teaspoon of citric acid into each jar.
- Fill the jars with the hot sauce, leaving headspace.
- Étape 8
Seal the jars
- Wipe the rims clean.
- Close with lids and rings, finger tight.
- Étape 9
Water bath can
- Load the jars into the water bath canner with a splash of vinegar in the water.
- Bring to a rolling boil and process.