Garden Fresh Tomato Sauce Recipe for Canning

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1 onion, chopped
2 cloves garlic, minced

2 carrots, shredded fine
1/2 red or green pepper, chopped
2 bay leaves
1/4 cup fresh parsley, chopped {sometimes I use dried}
2 tablespoons fresh basil ot teaspoons dried basil
1 tablespoon fresh oregano or teaspoon dried oregano
1 tablespoon fresh thyme or teaspoon dried thyme

6 cups tomatoes, peeled and chopped {I used heirloom varieties}
6 oz tomato paste
1 tablespoon honey {optional}
salt and pepper to taste

Lemon juice or vinegar


Pull out your canner, fill it with 3/4 full with water and bring it to a simmer.

Wash jars and screw bands in hot soapy water and rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Drain well before filling.

Saute the onions and garlic until nice and soft. Add shredded carrots, chopped peppers, spices and stir well. Add chopped tomatoes, tomato paste, honey {optional} and salt and pepper. Bring to a simmer.

Simmer tomato sauce for 15 minutes. Remove bay leaves and ladle into hot, sterilized jars leaving 1/2 inch headspace. Add 1 tablespoon lemon juice or vinegar per pint or 2 tablespoons lemon juice per quart to assure acidity.

Cover canning jars with two-piece lids. Screw bands tightly.

Place canning jars on an elevated rack in canner. Lower rack into canner. Boiling water must cover jars by 2 inches.

Cover and process pint jars for 35 minutes {quart jars for 40 minutes} in a hot water bath.   Remove jars and place upright on towel to cool completely {24 hours}.