For every 500 ml you want to make, you will need:
2.5 kg tomatoes
40 ml lemon juice
1 teaspoon salt
1 teaspoon dried herbs
1500 ml glass preserving jar, with lid and band
1. Prepare waterbath preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
2. Wash and sort tomatoes, removing any bruised or discoloured product. Quarter 6 tomatoes and place in a large stainless steel saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring to prevent burning. Quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes. When all tomatoes have been added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes. Remove from heat.
3. Press tomatoes through a fine sieve or food mill, working in batches, to remove skins and seeds. Discard skins and seeds.
4. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by at least one-third for a thin sauce.
5. Add 1 tablespoon (20 ml) bottled lemon juice to each hot jar. Add ½ teaspoon salt and ½ teaspoon dried herbs to each hot jar.
6. Ladle hot tomato sauce into each jar, leaving ½ inch headspace. Remove air bubbles and adjust headspace if necessary by adding sauce. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.
7. Process filled pint jars in boiling water for 35 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.
Recipe from Jarden Home Brands, makers of Ball preserving products. Find out more at freshpreserving.com.au