Tomato Season is here! The daily pickings have increased from a bowl full to a bushel full – and that means it’s time to make and can our pasta sauce.  Along with salsa and tomato juice – it is probably the one item on the canning shelf we use the most.

pasta sauce
The finished product!

Here is our simple way to make and then can our pasta sauce so you can enjoy throughout the year.

This makes enough to can 6 to 7 quarts of pasta sauce.

pasta sauce
Fresh picked in the morning – a bowl of pasta sauce waiting to be made!

We start by filling an 8 quart stock pot to the top with our Roma paste tomatoes (usually about 40 to 50 Roma’s, depending on size). We clean and chop them in to 1/2 to 3/4 inch pieces (skins and all) – and then put the pot on a medium heat setting and cook down for an hour or two. Once the tomatoes have cooked down (the pot will go from full to about 3/4 full during that time) – we run it through a food mill to remove all of the skins and seeds. You are left with about a little over half of a pot of thick tomato stock.

At this point we will add the remaining ingredients to the pot.  To speed up the cook down process – and to keep the sauce thick – we use our food processor to chop each of the garden fresh ingredients into a fine liquidy chop.  Here is what we add to our sauce :

pasta sauce
Pasta sauce cooking down…
pasta sauce
The jars set inside the pressure canner

2 cups of red wine (we prefer Merlot)
4 large green peppers (chopped in the food processor)
2 large red peppers (chopped in the food processor)
2 medium Cajun belle peppers (chopped in the food processor)
* we use the Cajun belles to give just a touch of heat – you can omit if no heat is desired
3 large sweet onions (Vidalia are best) (chopped in the food processor)
(2) 12 oz. can and (1) 6 oz. can of tomato paste
8 cloves of crushed garlic (chopped in the food processor)
(2) tablespoons of fresh basil (chopped in the food processor)
(2) tablespoons of fresh oregano (chopped in the food processor)
(2) tablespoons of fresh chopped parsley (chopped in food processor)
(1) tablespoon of salt
(1) tablespoon of garlic salt
(1/2) tablespoon of black pepper

Once all the ingredients are in the pot – we just let it simmer for a few hours to cook in all of that great garden flavor. This is a great time to do some taste testing and a little pinch of salt, pepper or other spices if needed. Then – we simply jar up into 6 to 7 quart canning jars and put into the pressure canner for 20 minutes.
When finished – you have 6 to 7 winter time meals waiting at your fingertips! We often will brown up a pound of hamburger, add some freshly grated parmesan / reggiano cheese and a little fresh spices into a pan – let it simmer in a crock pot and serve over our pasta of choice for a quick wintertime meal.

Mary and Jim

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pasta sauce
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Garden Fresh Pasta Sauce -Ready to Can

Ingredients

  • 2 cups of red wine we prefer Merlot
  • 4 large green peppers chopped in the food processor
  • 2 large red peppers chopped in the food processor
  • 2 medium Cajun belle peppers chopped in the food processor
  • * we use the Cajun belles to give just a touch of heat - you can omit if no heat is desired
  • 3 large sweet onions Vidalia are best (chopped in the food processor)
  • 2 12 oz. can and (1) 6 oz. can of tomato paste
  • 8 cloves of crushed garlic chopped in the food processor
  • 2 tablespoons of fresh basil (chopped in the food processor)
  • 2 tablespoons of fresh oregano (chopped in the food processor)
  • 2 tablespoons of fresh chopped parsley (chopped in food processor)
  • 1 tablespoon of salt
  • 1 tablespoon of garlic salt
  • 1/2 tablespoon of black pepper

Instructions

  1. Fill an 8 quart stock pot to the top with Roma paste tomatoes (usually about 40 to 50 Roma's, depending on size) that have been cleaned and chopped in 1/2 to 3/4 inch pieces (skins and all).
  2. Turn the pot on a medium heat setting and cook down for an hour or two.
  3. Once the tomatoes have cooked down (the pot will go from full to about 3/4 full during that time) - run it through a food mill to remove all of the skins and seeds. You are left with about a little over half of a pot of thick tomato stock.
  4. Add the remaining ingredients to the pot. To speed up the cook down process - and to keep the sauce thick - we use our food processor to chop each of the garden fresh ingredients into a fine liquidy chop.
  5. Once all the ingredients are in the pot - we just let it simmer for a few hours to cook in all of that great garden flavor. This is a great time to do some taste testing and a little pinch of salt, pepper or other spices if needed.
  6. Then - we simply jar up into 6 to 7 quart canning jars and put into the pressure canner for 20 minutes.

Recipe Notes

Recipe courtesy of Old World Garden Farms

5 thoughts on “Canned Pasta Sauce Recipe – Fresh From The Garden

  • August 13, 2016 at 12:39 pm
    Permalink

    I am currently using a “foley” type of food mill when prepping my sauce. What type of mill do you use? I’d like to leave less of the tomato pulp behind with the seeds. I tried a Norpro food strainer, but that made way too much of a mess.

  • July 14, 2016 at 5:18 pm
    Permalink

    Can I ad meat to this and PC for meat times?

    • July 17, 2016 at 8:09 am
      Permalink

      Hi Sonya – Because I never add meat, I would suggest you contact your local extension office for canning times. I would imagine if you PC for meat times it should work but recommend contacting a professional agency.

  • April 18, 2016 at 4:54 am
    Permalink

    Like the recipe canned pasta sauce, except it uses canned tomato paste. I keep reading where that is “bad food” because of whatever is in the can. Do you know different? I read your page almost daily, could you comment of this? Thanks

  • March 18, 2016 at 5:28 pm
    Permalink

    We have a small hobby farm in Canadafrom 1841

Comments are closed.

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