pasta sauce

Garden Fresh Pasta Sauce -Ready to Can


  • 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


  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