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Sassy Tomato Sauce
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The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!
3 cups coarsely chopped tomatoes (about 4 large)
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup lightly packed brown sugar
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon pickling salt
Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
Cool slightly; puree in a blender or food processor until smooth. Return mixture to pot and add vinegar & spices. Boil gently for 5 minutes to blend the flavours, stirring continuously. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.
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