The Perfect Pasta Sauce

Say hello to the wonderful world of homemade pasta sauce, where the star of the show is none other than your very own garden-fresh tomatoes!

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Step 1

Wash, blanch, skin, and core your tomatoes.

Step 2

Once your tomatoes are skinned and cored, place in a blender or food processor. Pulse the tomatoes just a few times to chop them up. You should have roughly 14 cups of skinned, cored and chopped tomatoes. If you don't like chunky pasta sauce and want it to be smoother, keep blending until the tomatoes have reached your desired consistency. Transfer your tomatoes to a large pot.

Step 3

Add the minced onion, garlic, sugar, basil, parsley, oregano, papnika, salt and black pepper to the pot, and stir. Bring the sauce to a boil. Once boiling, lower the heat to low and let simmer for 25 minutes, stirring occasionally. (Simmering will allow your sauce to boil down and become thicker.)

Step 4

While the sauce is boiling, prepare your canner, four jars, rings, and lids.

Step 5

Add 1 tablespoon of lemon juice per jar into the preheated jars.

Step 6

Once your sauce has finished simmering, once your sauce has finished simmering, ladle your sauce into the jars, leaving 1/2 inch of headspace. Wipe your rims, add your lids and rings.

Step 7

Process in the canner for 40 minutes.

Step 8

Remove from the canner and let sit, untouched, for 24 hours, to cool and allow a proper seal.