Miss Lisa’s Homemade Tomato Sauce
What is Miss Lisa’s secret to the best homemade tomato sauce? In this post, you can find out.
You Will Need:
4 qts of Tomatoes (about 10 lbs)
4 Green Bell Peppers
2 Large Onions
4 Cloves Garlic
Basil – a large bunch (½ cup when ground)
¼ cup Olive Oil
1 tbsp Salt
¼ cup Sugar
I grind everything really fine in a food processor because my boys like a less chunky sauce. I will make this same recipe but a little chunkier to use as the base for many of my soups.
Grind all the vegetables and herbs in a food processor, then pour into a large pot. If you don’t have fresh herbs, you can always use a dried Italian seasoning. Oregano is a must for this.
Add remaining ingredients and bring to a hard boil for about 15 minutes. You have to keep stirring it because you don’t want it to stick. If you want this sauce thickened, you have to either cook it down for 4 hours or add tomato paste. Fresh is best, but don’t be afraid to use your dried seasonings like basil, sage, oregano, parsley, or any Italian herb. Make sure it has the salt, especially if you want to jar it.
Preheat the oven to 255°F. Reduce sauce to medium heat. Place your sterilized quart jars in the preheated oven. Pull one jar out at a time, and fill jar leaving a quarter inch space from the top, wipe the rim, and seal it as tight as can be. Sterilize the lids ahead of time. This is an awesome way to go through the winter. Use for soup bases, pizzas, or spaghetti sauce. This sauce also freezes really well.
I always like a little heat, so I’ll add half a jalapeño, or a whole Hungarian hot pepper, ground very finely. I like to do it because people say it adds a little zip!