INGREDIENTS
Any mix of ripe tomatoes
PER QUART JAR 2 Tbsp red wine vinegar PER PINT JAR 1 Tbsp red wine vinegar
Boil water in a medium sized pot and season generously with sea salt. Add about 1 pound of tomatoes to the boiling water and simmer until the skin splits and the tomatoes soften. Using a slotted spoon, move blanched tomatoes to your food mill, propped over a deep bowl. Strain to remove the skins and seeds. Transfer the strained tomatoes to a big pot and heat gently to a low simmer. Repeat, working in batches, until you've processed all your tomatoes.
Gently simmer the strained tomato until reduced to a thickened sauce. If you used very watery tomatoes like Heirlooms or Early Girls, you may want to reduce by half the volume.
Freeze the sauce as is or process by Water Bath Canning below:
Prepare your clean jars with the red wine vinegar. Using a funnel, ladle the hot sauce into your jars leaving 1/2 " of headspace. If necessary, wipe the rim of the jars clean with a damp towel. Place new canning lids and rings on jars. Lightly affix rings "finger tight" (not too tight, as oxygen must be able to escape during water bath, but not too loose, or your lids will come off!).
Bring water in canning pot to a full boil. Lower jars into the boiling water on a canning rack using a canning jar lifter and/or heat protective gloves. Make sure jars are covered by 1 inch of water on top. Allow canning pot water to return to a boil and reduce heat to a simmer. Process for 35 minutes for pints; or 45 minutes for quarts. Carefully remove jars and place on a towel or wire rack until cooled completely. If using standard Ball Jars, check after 12 hours for a proper seal by pressing on the lid. The lid should be sucked down and not pop up when pressed.
