Monday, August 17, 2009

Sunday sauce





Tomato and Red Wine Sauce


I use Roma tomatoes but any paste tomato will do.



8 quarts peeled and chopped Roma tomatoes
10 cups chopped onions
2 heads of garlic, cloves peeled and minced
1 cup olive oil
1 bottle red wine
2-3 tablespoons salt
1 tablespoon black pepper
3/4 cup lemon juice





  1. Oh, my goodness, you make me tired.
    I'm going to have to go lie down.

  2. 1) You need another freezer to handle the amount of food you put up for your family of six, 2) you are deserving of a Gold Medal for all you manage to get done with four kiddlies and a husband to take care of.

    Don't know how you do all you do, but I hope you find SOME way to take care of yourself, too.

  3. Since Mr. H. doesn't like the flavor of alcohol in things how does he handle this sauce. I'm with him in that dislike but think this sauce looks really good. Is the alcohol taste noticible? Could it be left out and still be a good sauce?

    Aunt V.

  4. All the alcohol is cooked out of the sauce (and Mr. Handsome and the kids all love this sauce), but there is a richness to the sauce that comes from the wine, though it doesn't taste like wine, if that makes any sense. You could make the sauce without the wine, but it wouldn't have quite the depth of flavor, I don't think.

  5. I would like to make this sauce, and am not an experienced canner whatsoever. So, several persons have warned me not to do this sauce because of the olive oil---something about it going rancid. So, how do you get around that one? Thanks!

  6. Anonymous, I haven't had any problems, but I know there is some concern, and with good reason (from what I've heard). However, I always use the citric acid and maybe that is more important than I realize? (I just reorganized my canning shelves---actually, Mr. H did the organizing---and found a jar of the sauce from two years ago and it looks perfectly fine.) The one thing I'm really picky about is wiping the mouth of the jars after filling the jars to make sure there is no residual oil so that the lids will seal properly.... Hope that helps.

  7. Would it make a big difference if I used half the oil?

    1. Cutting back on the oil should be fine. I'd keep everything else the same.