NEEDS PRESSURE CANNED
Makes 6 pints
60 Roma tomatoes, halved and seeded (about 19 pounds )
1 1/2 teaspoon kosher salt
1 tablespoon pepper
3 cups finely diced onion
2 tablespoons minced garlic (optional)
3 tablespoon finely chopped oregano leaves (optional)
3 tablespoon finely chopped thyme leaves(optional)
3 cup white wine
Preheat oven to 325 degrees F.
If you want an italian style sauce use the herbs, if you just want a plain tomato sauce you can omit the garlic and herbs, but still use the onion.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly.
Prepare canner, jars, and lids.
Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a large saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 15 minutes. cook less for a thinner sauce and longer for a thicker sauce.
Ladle hot sauce into hot jars. leave a 1 inch headspace. Remove bubbles and adjust headspace back to 1 inch with more sauce. WIPE RIMS with a paper towel dipped in vinegar to remove any food partices. Place lids and bands on jars and tighten to fingertip tight.
Place jars in canner and adjust water to 2-3 inches up the side of the jars. Jars do not need to be covered with water. Lock lid into place and bring them to boiling. Let the pot steam vent for 10 minutes then place 10 pound weight onto vent. When the weight starts rocking reduce heat to maintain roacking and start time. Process for 15 minutes at 10 pounds pressure.
When time is up, turn off heat. do not remove weight until rocking has stopped. Remove the weight once it stops rocking. When steam stops and pressure is normalized, remove the canner lid. Let jars sit for 5 minutes, then remove from the canner. Cool, check for seal, then wipe jars clean and store.