Last weekend, we decided spur of the moment to make homemade, jarred tomato sauce. Although we were a bit late and almost missed tomato season completely, we managed to get our hands on a few (5, to be exact) cases just in the nick of time. Now, for those of you who don’t know, jarring tomato sauce is a tradition most Italians do religiously along with making homemade wine yearly. The process is lengthy- taking about ten hours from start to end- but so worth it in my opinion. Once the sauce is jarred, it can be stored for up to two years and can be used in a multitude of recipes from pasta, to rice, to meat dishes.