Direction

Refrigeration Method

1. Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
2. Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
3. Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
4. When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.

Alternatively, you can transfer the cooled sauce to freeze-proof containers or zip-top bags and freeze for up to 3 months.

(Tip: When storing the sauce in bags, portion them into 2-cup or 4-cup servings for ease of cooking, squeeze out the excess air and then flatten the bags before stacking and freezing.)

You can also freeze the tomato sauce in mason jars if you follow these tips.

Canning Method

1. Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
2. Follow the directions above through Step 3. Remove the stockpot from heat.
3. Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
4. Stir in 2 tablespoons of bottled lemon juice per jar.
5. Wipe the rims with a towel, then seal with lids and bands.
6. Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.