Italian Tomato Sauce

Throughout the summer I was able to find a wealth of tomatoes at the farmers' market.  Growing up with in a family that always had gardens, fresh tomatoes were always plentiful.  Since I don't have much of a yard, going to the farmers' market assures me that I can have home-grown tomatoes all season long.

I've been canning for a few years now (thanks to my grandmother who taught me how to master this art), and have searched out recipes that would allow me to enjoy the wonderful tomatoes that I found at the farmers' market - well into the winter while the snow is flying.  

I found this recipe in the 100th Anniversary edition of the "Ball Blue Book".  It's called a "sauce" but I would say that it has the consistency of stewed tomatoes.  It's flavorful, versatile and FABULOUS!

Peace out all and happy cooking!

ITALIAN TOMATO SAUCE

4 quarts tomatoes - cored, peeled, seeded and chopped (about 24 large)

1 C. chopped celery (about 2 stalks)

1/2 C. chopped onion (about 1/2 medium)

1/4 C. chopped green pepper (about 1/4 medium)

1 T. basil

1 T. oregano

1 T. minced parsley

2 t. crushed red pepper

Combine all ingredients in a large sauce pot.  Cover and cook 10 minutes, stirring occasionally to prevent sticking.  Ladle hot sauce into hot jars, leaving 1-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints for 20 minutes, quarts for 25 minutes, at 10 pounds pressure in a steam-pressure canner.  Yield: about 7 pints or 3 quarts.