More Tomato Canning (and freezing) Recipes

It’s tomato canning and freezing season and I’m sharing a few of my favorite ways to can and freeze tomatoes.

I have made just about anything and everything you can make from a tomato over the years. But these recipes are the keepers that are absolutely mandatory every summer!

First on the list:

Tomato Basil Sauce with Garlic and Red Pepper:

For this recipe I do skin and seed the tomatoes. To read how to do this see Tomato canning 101.

Place 12 pounds seeded and skinned Roma tomatoes in large stock pot with balsamic vinegar, brown sugar, salt and pepper.

Bring to a boil and continue simmering, uncovered, for about 1 1/2 hours till it has reached the desired thickness.

Meanwhile, chop herbs, sauté garlic in olive oil, and measure out red pepper flakes. 3 cups herbs may seem like a lot but they are fresh from my garden and I can’t imagine making this with anything else but fresh!

Bring water in canner to boiling.

Add 1 Tbsp lemon juice ( I use fresh) to each pint sized sterilized jar.

Ladle hot sauce into jars leaving 1/2 in head space, wipe rims, and place lid and rings on top.

Process in canner for 35 minutes once water has returned to boiling.

Remove from canner and place on wire rack to cool.

Tomato Basil Sauce with Garlic and Red Pepper:

12 pound ripe Roma tomatoes. Seeded and skinned (I weigh my tomatoes after I have skinned and seeded them)
3 Tbsp brown sugar
4 tsp salt
2 Tbsp balsamic vinegar
1 tsp ground black pepper
2 cups lightly packed chopped fresh basil leaves
1 cup lightly packed chopped mixed fresh herbs of your choice (I use rosemary, thyme, parsley, and oregano).
2 Tbsp fresh minced garlic (or roasted garlic)
2 Tbsp Red Pepper flakes (or to taste)
1 Tbsp EVOO
1 Tbsp lemon juice for each pint jar

Skin and seed tomatoes. If using Roma’s just place the halves in a stock pot. If using larger tomatoes, quarter them. Roma tomatoes are best in my opinion but others will work.

Stir in brown sugar, salt, vinegar, and black pepper with the tomatoes. Bring to boiling and boil for about 1 1/2 hours or till the sauce has reached the desired thickness.

While the sauce is cooking, chop fresh herbs, sauté garlic in a small amount of olive oil just till fragrant.

Bring water to boil in canner for hot water bath and sterilize jars.

Remove sauce from heat and stir in herbs, garlic, and red pepper.

This will make about 6 to 8 pint sized jars of sauce.

Place 1 Tbsp lemon juice into each jar.

Ladle hot sauce into jars leaving half and inch of head space. Run a knife around the inside of the jar to remove any bubbles and wipe the rims. Place lids and rings on jars. Don’t tighten the rings too tight.

Process in boiling water for 35 minutes. Start timing when water returns to a boil.

Remove jars and cool on wire rack.

Next up:

Homemade Salsa:

Place all ingredients into a large stock pot and bring to a boil.

10 cups seeded and chopped Roma’s ( you can use any kind you like . . . Roma’s are my fav . . . and leave the skins on if you like . . . no one will know)
about 8 limes ( or enough to use 3 Tbsp juice in each pint sized jar)
4-5 jalapeno peppers chopped fine (about 1/4 cup) to adjust heat you may remove or keep the seeds.
2 large green peppers
1 large onion
1/2 to 1 head of garlic depending on the size
1 Tbsp cumin powder
about 1/8 cup salt (or to taste)

Place chopped tomatoes in a large stock pot. Add chopped onion, garlic, jalapeno’s, green peppers, and cumin to tomatoes.

Bring salsa to a boil.

While salsa is heating add 3 Tbsp lime juice to each sterilized pint sized jar.

Using a funnel and a slotted spoon, put salsa into the jars leaving about 1/2 inch head space. Run a knife around the inside of the jar to remove bubbles and wipe rim clean.

Place lid and rings on jars. Place them in a hot water bath canner for 30 minutes.

Remove from canner and cool on wire rack to seal.

Makes about 5 pints.

Freeze any juice left in stock pot to use as liquid in other recipes.

Last but not least:

Homemade Enchilada Sauce:

This enchilada sauce is the best I have ever eaten! Seriously, you’ll never want to buy canned sauce again it’s that good!

12 pounds halved and seeded Roma tomatoes (quarter larger tomatoes if you use a different kind)
10 poblano peppers
3 Tbsp cumin
1 Tbsp chili powder
2 Tbsp salt
6 cloves minced garlic

Preheat oven to 450 degrees. Line baking sheets with parchment paper and place tomatoes on top of paper.

Salt and pepper to taste and place poblano peppers on top. I have also used anaheim peppers instead if I don’t have poblano’s but . . . poblano’s are best!

Roast for about an hour turning peppers occasionally. Once peppers are blistered remove and place in a plastic bag for easier skin removal.

Once peppers are peeled, place tomatoes and peppers in a large pot and add remaining ingredients. Use an emulsion blender to puree or you can puree in a traditional blender in batches.

Bring to a boil and simmer for 10 minutes.

Since canned enchilada sauce usually comes in 10 oz cans, I measure out 10 ounces in a liquid measuring cup and pour into ziplock bags to freeze.

Check out my Enchilada recipe!

I’ve said it before and I’ll say it again . . . all good things come from Roma tomatoes! Print This Post

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