The season of tomato sauce is a big thing in Montreal and a great opportunity to gather family and friends to help and spend some good time around that. And it goes without saying that by doing it ourselves, we see the difference in taste compared to more commercial sauces.
So let’s get down to work!
Preparation time: 1 hour | Cooking time: 4 hours | Yield: 70 mason jars
- 4 bushels of Italian tomato
- 1 kg of table salt
- 70 leaves of fresh basil
- 70 1L mason jars boiled in hot water
- 2 20L pots
- Strainer machine
- Cut the tomatoes in 4 pieces and split them in the two pots. Add salt and put it to boil for around 1 ½ to 2 hours or until it’s soft. Stir the tomato from time to time.
- On a table, place the strainer machine and strain the tomato (still hot) until you get the maximum juice out.
- Put the tomato juice back to boil (medium heat) for approximately 1 hour or until you see it bubble.
- Have the jars aligned with 1 basil leaf in each and pour the juice in it, then seal firmly.
- Cover the jars with a blanket until they seal (you’ll hear the pop)
- After 2-3 days store the jars in a dry place.