Tomato sauce || no chemicals || lasts 1 year || no fridge or freezer storage needed

Remove the seeds from the roma tomatoes, discarding the seeds and saving the juice.

Place the prepared tomatoes into a large braising pot.

Add the bundle of fresh basil, serrano chilies, garlic, and shallot onions to the pot.

Strain the saved tomato juice into the pot, discarding the seeds.

Place the pot on the stove and start on high heat to bring the juices to a boil.

Once boiling, reduce the heat to medium and cook down the mixture for 45 minutes, stirring occasionally.

After 45 minutes, remove the basil bundle from the pot.

Prep the red bell peppers by removing the seeds and add them to the pot.

Cook the mixture for an additional 30 minutes after adding the bell peppers.

Blend the entire mixture to process it into a sauce after a total cooking time of 1 hour and 35 minutes.

Pour the blended tomato sauce into sterilized mason jars.

Place the first part of the canning lid on the jar, ensuring the rim is clean and dry.

Manually vacuum seal the jar by pressing along the circumference of the lid.

Apply the second part of the lid tightly to the jar.

Prepare a tall stock pot with boiling water for canning.

Using a canning tongue, safely submerge each jar into the boiling water.

Cover the pot and boil continuously for 45 minutes to vacuum seal the jars and destroy microorganisms.

Equipment Needed

Allergens