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Cut peeled tomatoes into chunks and add some of the chunks to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Repeat chopping remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
Add brown sugar, salt, vinegar, and black pepper to the tomatoes. Bring to boiling, stirring often; reduce heat. Simmer, uncovered, for 70 to 80 minutes or until mixture is reduced to about 11 cups and is desired sauce consistency, stirring occasionally. Remove from heat; stir in herbs and, if desired, crushed red pepper.
Spoon 1 tablespoon of the lemon juice into each of six hot, sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.