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<\/a><\/p>\nIt was on sale and also had a $2 off coupon so for $10 I got to try canning for the first time and not feel like I had to make a huge investment. I had a huge tub of roma tomatoes.<\/p>\n
First I cut the tomatoes in half and then laid them on a pan for roasting. I sprinkled the tomatoes with olive oil, salt, pepper and some Italian seasoning and roasted them for the full 2 hours. They looked gorgeous when they were done!<\/p>\n Here is the recipe I used for making tomato sauce:<\/p>\n [amd-zlrecipe-recipe:78]<\/p>\n I didn’t have a food mill, so I tried to get the seeds out the best I could but kind of failed. Oh well. It didn’t hurt the sauce in any way. The skins were super easy to get off. I pureed it in the food mixer a little but but left it kind of chunky. Then into the pot to cook. I added a ton of fresh herbs from my garden–oregano, rosemary, basil and some pineapple sage. I also added some dried Italian spices (thyme and marjoram).<\/p>\n Now onto the canning part…Thankfully my little packet came with an easy guidebook (with recipes too). I had already cleaned the jars and then just had to heat them up.<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a>
\nIf I had to do it all over again, I would sautee the diced onion and garlic for a few minutes before adding it to the sauce. Lesson learned! It didn’t affect the taste of the sauce at all, but I think cooking down the onions would be better. Just for future reference.<\/p>\n