First we are going to remove the skins. Get a pot of water boiling and prepare an ice bath {a large bowl filled with ice and water}. Submerge the tomatoes {5-6 at a time} in the boiling water for about 45 seconds. Immediately remove to the ice bath. The skin can now be removed very easily - most of my tomato skins just slid right off!: The moment the water hits a rolling boil you will sense the kitchen heat and hear the lively bubbling, which signals readiness to blanch the tomatoes . Submerging batches for about forty five seconds loosens skins so they slip away in the cool shock of the ice bath, leaving glossy, tender flesh. The contrast of hot to cold preserves the tomato flesh and keeps it from becoming mealy. If you blanch too long the fruit will start to collapse, making it harder to handle, so time carefully and work in small batches to avoid over cooking.
Next up is removing the seeds and excess tomato juice. I'm sure there is a more technical way to do this, such as cutting open the tomatoes and scraping the seeds out, but how I actually did it was to use my hands to open the tomato up and shake those seeds out. Once I removed the seeds and squeezed the tomatoes to get rid of the juice, I placed the tomatoes into a colander so more tomato juice could drip out. Why get rid of the tomato juice? Because we're looking for a nice thick sauce and the longer you cook the tomatoes letting the juices evaporate, the more vitamins we lose from the tomatoes. By ridding the tomatoes of excess liquids early on, we actually cut down on the cooking time and increase the nutritional value of the sauce. Pretty smart huh?: The brief plunge into boiling water makes the skins detach and releases a fresh, steamy perfume in the pot. You will notice the skin beginning to split, an obvious visual cue that the tomatoes are done. Remove them promptly to the ice bath to halt cooking and maintain texture. Leaving them in longer will soften the tomatoes too much and can make seeding messy, so keep to the timing.
Saute the onions and peppers in the oil in a large pot for several minutes until they are translucent and soft. Add in the garlic and saute for another few minutes.: The ice bath brings an audible hiss and a cool hush to the fruit, locking in color and texture. Cool tomatoes are easier to hold and peel without losing the flesh. Work with a slotted spoon or tongs to avoid scalds. If you skip the ice bath the tomatoes will keep cooking and become mushy, making the next steps less effective.
Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients. Stir to combine and let simmer until the sauce has cooked down to your desired thickness. If you want to use a masher to speed the break-down of the tomatoes that's totally fine. Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with.: Using your hands to open and shake out seeds is tactile and direct, and you will feel the seeds slip away while the flesh stays intact. Letting the tomatoes drain in a colander helps reduce excess liquid and saves time on simmering. The reason we remove juice early is to concentrate solids, shortening cooking time and preserving nutrients. A common mistake is rushing this step, which leaves extra liquid and forces a long reduction on the stove.
Before canning it's important to sterilize every utensil, jar, and lid you will be using. I read a lot about people using their dishwasher but I like to see my water boiling so I know it's really doing what it's supposed to. I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process.: Gravity is your friend here, as gentle draining further lowers moisture content. You will see a puddle of juice collect below, and the remaining tomato pieces will be noticeably thicker. This reduces the time needed to reach desired body while protecting delicate flavors from over exposure to heat. Do not press too hard if you want some texture; overly squeezing makes the fruit stringy.
Once everything has been sterilized you will want to set up your jars and funnel. The jars should still be warm/hot and the sauce going into it should be hot as well. Get the canning bath up to a full boil while you are filling your jars. I found the funnel to be indispensable. It made the process so easy and kept the mess to a minimum. {Trust me, there is enough of a mess with all those tomato skins!} Note: If you are freezing your sauce, just let the sauce cool and ladle into freezer bags, remove all the air, and freeze.: As the onions and red bell pepper meet the warm vegetable oil , you will hear a gentle sizzle and smell a sweet, vegetal aroma as sugars awaken. Cook them until soft and translucent, which should take several minutes, stirring occasionally so nothing sticks or browns. This step builds a sweet, savory bed for the sauce and prevents raw sharpness. Avoid high heat that browns too quickly, because charred aromatics will shift the flavor toward bitter.
Once the jars have been filled to within 1/4 inch from the top, wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal. Place the lid on and hand-tighten the ring. Now the filled jars go into the canner where they need to be covered with at least 1 inch of water - the more the better! Keep that water boiling for the entire duration of the process. For pints you need to have the jars in a boiling water bath for 35 minutes and 40 minutes for quarts. If at any time the water stops boiling for any reason, start your time over again.: When you add minced garlic the aroma becomes immediate and penetrating, and the pan releases a fragrant, nutty scent as the garlic softens. Keep the heat moderate and stir so the garlic becomes fragrant without burning. Burnt garlic develops bitterness that can linger through the entire batch, so watch the color closely and remove from heat if it starts to darken excessively.
When the time is up lift the jars out of the water using jar tongs and let them cool. DO NOT touch the jars, bump the jars, move the jars, for 24 HOURS. The rings can then be removed or loosened so they do not rust in place. Once the jars have cooled you can verify that they have sealed properly by checking to see if the lid has been sucked down. Press lightly in the center and if the lid pops up and down - it did not seal. Put the jar immediately into the fridge and you can still use it. All of mine successfully sealed so you shouldn't have a problem.: When the prepared tomatoes join the pot you will see steam lift and hear a soft simmer start. Ten to fifteen minutes of initial cooking helps the fruit break down and integrate with the aromatics before herbs and seasonings deepen the profile. This also allows for easy mashing if you prefer a smoother texture. A mistake here is adding everything at once which can mute individual notes, so give the tomatoes their moment to begin breaking down.
Stir to combine and let simmer until the sauce has cooked down to your desired thickness: As the sauce simmers the kitchen fills with a richer, concentrated tomato scent and you'll notice the volume reduce and the surface develop slow bubbles. Stir occasionally to prevent sticking, and adjust heat so the simmer is gentle rather than a rolling boil. If you want a smoother result, use a masher to break the tomatoes during this stage. Over simmering at high heat can evaporate too much liquid and make the sauce overly thick or sticky, so keep it steady.
If you want to use a masher to speed the break-down of the tomatoes that's totally fine: Mashing produces a rustic texture and releases juices and seeds into the pot, accelerating body development and aroma. You will hear a softer sound than the simmer and feel the pot become slightly heavier as the sauce thickens. Using a masher is practical if time is limited, but be mindful of over working the fruit, which can create a very uniform texture that lacks contrast.
Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with: Expect variation, as some tomatoes are juicier and will need longer to reduce. The sauce should become glossy and coat a spoon. Trust visual and tactile cues rather than the clock alone. A common error is impatience, trying to force thickness with excessive heat which flattens flavors, so be patient and low and slow if possible.
Before canning it's important to sterilize every utensil, jar, and lid you will be using: Sterilization offers a clean, reassuring simmering steam and the confidence that jars will store safely. Bring water to a rolling boil for utensils and jars, or use a canning bath to sanitize. Cleanliness prevents spoilage and off flavors in stored sauce. Cutting corners on sanitation risks jars not sealing or later developing spoilage, which is a safety concern.
I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process: A canning bath not only sterilizes but also keeps jars warm while filling, minimizing thermal shock that can crack glass. Warm jars plus hot sauce help retain a strong vacuum seal. If jars are cold you risk breakage when filling with hot liquid, so keep them preheated in the bath until use.
Once everything has been sterilized you will want to set up your jars and funnel: Having a tidy station with a funnel, jar lifter, and a towel makes the process efficient and less messy. Filling hot jars with hot sauce ensures a proper seal, and the funnel helps direct sauce without threading it up the jar lip. Omitting a funnel leads to sticky rims and compromised seals, so use one whenever possible.
The jars should still be warm/hot and the sauce going into it should be hot as well: Matching temperatures reduces the risk of jar breakage and helps form a vacuum that seals as jars cool. Bring the canner to a full boil while filling, and maintain that boil during processing. If the water stops boiling during the processing time you must restart timing to ensure safe pasteurization. Skipping this precaution is a common canning error.
Once the jars have been filled to within 1/4 inch from the top wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal: Clean rims are essential for a reliable seal, and when you hand tighten rings the lids should sit flat. Process pints in a boiling water bath for thirty five minutes, ensuring jars are covered by at least one inch of water. If you do not maintain a full rolling boil or allow the water to fall below the jars the processing time may be insufficient, so monitor heat closely.
When the time is up lift the jars out of the water using jar tongs and let them cool: Lifting jars out produces a soft hiss as steam escapes and the lids begin to settle. Set them upright on a towel and avoid moving them for twenty four hours while seals form. After cooling, check seals by pressing the center of each lid; a proper sealed lid will not flex. If a lid pops, refrigerate and use that jar first, as an unsealed jar is not shelf stable.
