Ingredients
15 lbs ripe tomatoes (Roma or San Marzano preferred)
2 cups finely chopped onions
4 cloves garlic, minced
2 tsp salt
1/2 tsp black pepper
1/4 cup bottled lemon juice (added to jars)
1 tbsp sugar (optional to balance acidity)
2 tbsp olive oil
Instructions
Step 1: Prepare the tomatoes by washing them, removing cores, and blanching them in boiling water for 30 seconds to remove the skins.
Step 2: In a large stockpot, sauté the onions and garlic in olive oil over medium heat until soft and translucent.
Step 3: Add the peeled tomatoes to the stockpot and bring to a simmer, stirring frequently to prevent sticking.
Step 4: Use an immersion blender to puree the tomato mixture until it reaches your desired smoothness.
Step 5: Stir in the salt, pepper, and sugar, then continue to simmer for another 20 minutes to reduce slightly.
Step 6: Prepare your canning jars and lids; add 1 tablespoon of bottled lemon juice to each clean quart jar.
Step 7: Ladle the hot soup into jars, leaving 1 inch of headspace, remove air bubbles, and process in a boiling water bath for 40 minutes.
Notes
Always use bottled lemon juice for consistent acidity levels. Ensure your water bath canner is at least 1-2 inches above the jar tops during processing.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85 kcal
- Sugar: 9g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg