Prep Time: 1 hour
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Yield: Several jars canned tomatoes
- 7 3/4 pounds (3 1/2 k) plum or San Marzano tomatoes, if possible vine-ripened
- An onion, finely sliced
- Several bay leaves
- A sprig of fresh thyme
- 2-3 sprigs fresh oregano
- Salt to taste
- A teaspoon sugar
- Several 1-cup (250 ml) canning jars
- Olive oil
Chop 3 pounds of tomatoes and put them in a deep saucepot with the onion, thyme, oregano, and a bay leaf. Season with salt and sugar (if the tomatoes are acid), cover, bring to a boil, and simmer for 15 minutes. Uncover and cook for 15 minutes more.
While these tomatoes are simmering, blanch the remaining tomatoes a few at a time in the boiling water. Peel them, cut them in half lengthwise, and dispose of the seeds. Distribute them in the canning jars, with a bay leaf or two in each.
Blend the tomato sauce or put it through a food mill, and use it to fill the jars, tapping them to dislodge air bubbles. Cover each with a thin layer of olive oil, and seal the jars with their lids. Sterilize them by putting them in a canning pot with ample water to cover, bringing the pot to a boil, and simmering the jars for an hour. Let them cool and put them in a cool dry place.
Want to use some right off? Make pasta with eggplant and pistachio nuts.