Nothing beats the taste of Garden Pasta Sauce made from fresh picked tomatoes, peppers, and onions, especially if they come from your own backyard garden. Unless of course, that recipe was passed down by your Grandmother.

garden pasta sauce
It is best to use as many paste tomatoes as you can to make a thicker sauce.

I came across my Grandma’s Garden Pasta Sauce recipe a few years ago as I was flipping through the index cards in her recipe box. Once I found it, I knew that I had to make it! My only concern was that the original recipe had vegetable oil listed as an ingredient, which is fine for making fresh or frozen sauce, but not for pressure canning. 

So I adapted the recipe by omitting the vegetable oil and adding in red wine to balance out the acidity which made it acceptable for canning. The alcohol in the red wine will cook off, leaving you with a rich, succulent flavor that makes this garden pasta sauce stand out above the rest. 

A couple of hints before you give this recipe a try. First of all, if you want a thick pasta sauce, use primarily paste tomatoes. But don’t worry, if all you have are slicing tomatoes, you can still make Grandma’s Garden Pasta Sauce. It will just take longer to reduce down and thicken during the cooking process. Another option is to add in extra tomato paste to the canned or frozen sauce when you prepare your meal. 

Secondly, we have found that using a food processor to dice your peppers, onions and garlic into fine pieces is a HUGE time saver! You can even chop your peeled tomatoes before adding them to the pot if you want to speed up the cooking process. We use a Hamilton Beach 12 cup Food Processor which also comes with a smaller 4 cup bowl for chopping items of smaller quantities. 

We hope that this recipe will bring back fond memories of shared recipes from your loved ones as much as it did for us!

Check out our other Canning/Preserving Recipes

Grandma’s Garden Pasta Sauce Recipe 

garden pasta sauce
Dice peppers, onions, and garlic in a food processor to save time and energy.

*Makes approximately 6-7 quarts

INGREDIENTS:

25 lbs of tomatoes (at least 75% Paste tomatoes)
4 large green peppers 
2 large red peppers 
3 large sweet onions 
8 cloves of garlic 
2 tablespoons of fresh basil 
2 tablespoons of fresh oregano 
2 tablespoons of fresh chopped parsley 
1 tablespoon of salt
1 tablespoon of garlic salt
1/2 tablespoon of black pepper
2 6oz. cans of tomato paste
2 cups dry red wine

INSTRUCTIONS:

garden pasta sauce
Pasta sauce cooked down and ready to be canned.

1. Wash, peel, de-seed and de-juice tomatoes. *Easily peel tomatoes by placing them in boiling water for one minute and then place them in an ice-water bath for one minute. The skins will easily peel off.  Cut the tomato in half and squeeze out the seeds and excess juice. 

 

 

2. Dice tomatoes into small pieces and place in a large stockpot on medium heat. Stirring frequently. 

3. In a food processor, finely chop green and red peppers, onions, and garlic. Add to stockpot.

4. Mix in remaining ingredients and heat until boiling. Reduce and simmer until mixture reduces by 25% or to desired thickness. 

5. Let cool and freeze in freezer safe container or process in pressure canner (leaving 1/2 inch of headspace) at 10lbs of pressure for 25 minutes, adjusting for altitude accordingly. 

Enjoy!

Mary and Jim

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Grandma's Garden Pasta Sauce Recipe

Ingredients

  • 25 lbs of tomatoes at least 75% Paste tomatoes
  • 4 large green peppers
  • 2 large red peppers
  • 3 large sweet onions
  • 8 cloves of garlic
  • 2 tablespoons of fresh basil
  • 2 tablespoons of fresh oregano
  • 2 tablespoons of fresh chopped parsley
  • 1 tablespoon of salt
  • 1 tablespoon of garlic salt
  • 1/2 tablespoon of black pepper
  • 2 6 oz. cans of tomato paste
  • 2 cups dry red wine

Instructions

  1. Wash, peel, de-seed and de-juice tomatoes. *Easily peel tomatoes by placing them in boiling water for one minute and then place them in an ice-water bath for one minute. The skins will easily peel off.  Cut the tomato in half and squeeze out the seeds and excess juice.
  2. Dice tomatoes into small pieces and place in a large stockpot on medium heat. Stirring frequently.
  3. In a food processor, finely chop green and red peppers, onions, and garlic. Add to stockpot.
  4. Mix in remaining ingredients and heat until boiling. Reduce and simmer until mixture reduces by 25% or to desired thickness.
  5. Let cool and freeze in freezer safe container or process in pressure canner (leaving 1/2 inch of headspace) at 10lbs of pressure for 25 minutes, adjusting for altitude accordingly.

Recipe Notes

makes approximately 6-7 quarts
Recipe courtesy of Old World Garden Farms

2 thoughts on “Grandma’s Garden Pasta Sauce Recipe – Fresh, Canned or Frozen!

  • August 20, 2017 at 8:15 pm
    Permalink

    This looks very similar to the freezer recipe. What makes that one unsuitable for canning but this one fine?

    Also, have you ever made this recipe without peeling and de-seeding? Like in the freezer version?

  • August 1, 2017 at 10:36 am
    Permalink

    Isn’t there enough acidity in here that you can water bath can grandma’s tomato sauce?

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