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Piquant Tomato Sauce

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“The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!”
READY IN:
55mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
  2. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
  3. Cool slightly; puree in a blender or food processor until smooth.
  4. Return mixture to pot and add vinegar & spices.
  5. Boil gently for 5 minutes to blend the flavours, stirring continuously.
  6. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
  7. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

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