This recipe is a bit of a cross between pasta sauce and crushed tomatoes. It’s a little thicker than crushed tomatoes, so you should be able to use it as a pasta sauce with just a slight bit of simmering in a pot. It’s delicious: it’s got garlic, onion, olive oil and oregano in it. Just a classic Italian combo! A tested recipe from Ball home canning.
Course Side Dish
Cuisine American
Keyword Tomatoes
Prep Time 1 hourhour
Cook Time 2 hourshours
Total Time 3 hourshours
Servings 4litre (quart) jars
Calories 227kcal
Ingredients
250gonion(washed, peeled, chopped. 1 ½ cups / ½ lb)
NOTE: See also our suggested alternative roasting process below under Recipe Notes.
Peel onion, chop, set aside
Wash tomatoes. Roast tomatoes on a grill or under a broiler, turning as needed, to blister all sides. Put the hot tomatoes into a paper bag, close the bag, and let the tomatoes sit in it for about 15 minutes.
Peel tomatoes. In theory, the tomato skin should be easy to peel off now. (It wasn't: see recipe notes.)
Core tomatoes, cut in half, seed them.
Cut tomatoes into 2 cm (½ inch) chunks, add to a large pot.
Place whole unpeeled whole garlic bulbs on a piece of tin foil. Drizzle the oil on them. Seal them in the foil. Bake in oven at 175 C / 350 F for 30 minutes, or until tender.
Remove from oven and let cool.
Separate garlic cloves and peel.
In your large pot, combine the onion, tomato, garlic cloves, and all remaining ingredients except the citric acid / lemon juice.
Bring pot to a boil, then lower to medium heat until mixture is piping hot. (Caution: pot bottom can scorch easily.)
Ladle hot tomatoes into heated half-litre (pint) OR litre (quart) jars.
Leave 2 cm (½ inch) headspace.
To half-litre jars, add ¼ teaspoon citric acid OR 1 tablespoon lemon juice.
To litre (quart) jars, add ½ teaspoon citric acid OR 2 tablespoons lemon juice