Homemade Pasta Sauce for Canning
Homemade Pasta Sauce for Canning
Ingredients
- 25 pounds tomatoes
- 5 onions, medium, roughly chopped
- 10 cloves garlic, peeled
- 1/4 cup olive oil
- 2/3 cup brown sugar, packed
- 1/4 cup salt
- 3 tablespoons dried oregano
- 3 tablespoons dried basil, or 1/4 cup fresh basil
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 tablespoon black pepper
- 2 tablespoons lemon juice, for each quart jar
- 1 tablespoon lemon juice, for each pint jar
Instructions
- 1
Prepare the tomatoes: Run the 25 pounds of tomatoes through a food mill to create a smooth sauce. Alternatively, blanch, peel, and de-seed the tomatoes, then blend them in a blender until a tomato sauce consistency is achieved.
⏱️ 30 min
- 2
Sauté aromatics: In a large skillet or pot, heat the 1/4 cup of olive oil over medium heat. Add the 5 roughly chopped onions and 10 peeled garlic cloves. Sauté until the onions and garlic are just slightly colored and fragrant, about 8-10 minutes.
⏱️ 15 min
- 3
Combine ingredients: Transfer the prepared tomato sauce, sautéed onions, garlic, and olive oil to a large roaster or crockpot. Add the 2/3 cup packed brown sugar, 1/4 cup salt, 3 tablespoons dried oregano, 3 tablespoons dried basil (or 1/4 cup fresh), 1 teaspoon dried thyme (or 1 tablespoon fresh), and 1 tablespoon black pepper. Stir well to combine all ingredients.
⏱️ 15 min
- 4
Slow cook the sauce: Cook the mixture on a medium heat setting for 18 to 24 hours. The exact cooking time will depend on how thick or thin you prefer your pasta sauce. Stir occasionally to prevent sticking.
⏱️ 900 min
- 5
Blend the sauce: Approximately halfway through the cooking process (after 9-12 hours), use an immersion blender to thoroughly combine all the ingredients directly in the roaster or crockpot. If you don't have an immersion blender, carefully transfer batches of the sauce to a regular blender and blend until smooth, then return to the roaster.
⏱️ 30 min
- 6
Final seasoning: After the sauce has cooked for the desired time and is fully combined, taste it. Adjust any seasonings (salt, pepper, herbs) as needed to suit your preference before proceeding with canning.
⏱️ 10 min
- 7
Prepare for canning: When canning, add 2 tablespoons of lemon juice to each quart jar or 1 tablespoon of lemon juice to each pint jar before filling with the hot pasta sauce. Follow standard canning procedures for processing.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pasta Sauce for Canning
- 25 pounds tomatoes
- 5 onions, medium, roughly chopped
- 10 cloves garlic, peeled
- 1/4 cup olive oil
- 2/3 cup brown sugar, packed
- 1/4 cup salt
- 3 tablespoons dried oregano
- 3 tablespoons dried basil, or 1/4 cup fresh basil
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 tablespoon black pepper
- 2 tablespoons lemon juice, for each quart jar
- 1 tablespoon lemon juice, for each pint jar
Instructions
- 1
Prepare the tomatoes: Run the 25 pounds of tomatoes through a food mill to create a smooth sauce. Alternatively, blanch, peel, and de-seed the tomatoes, then blend them in a blender until a tomato sauce consistency is achieved.
⏱️ 30 min - 2
Sauté aromatics: In a large skillet or pot, heat the 1/4 cup of olive oil over medium heat. Add the 5 roughly chopped onions and 10 peeled garlic cloves. Sauté until the onions and garlic are just slightly colored and fragrant, about 8-10 minutes.
⏱️ 15 min - 3
Combine ingredients: Transfer the prepared tomato sauce, sautéed onions, garlic, and olive oil to a large roaster or crockpot. Add the 2/3 cup packed brown sugar, 1/4 cup salt, 3 tablespoons dried oregano, 3 tablespoons dried basil (or 1/4 cup fresh), 1 teaspoon dried thyme (or 1 tablespoon fresh), and 1 tablespoon black pepper. Stir well to combine all ingredients.
⏱️ 15 min - 4
Slow cook the sauce: Cook the mixture on a medium heat setting for 18 to 24 hours. The exact cooking time will depend on how thick or thin you prefer your pasta sauce. Stir occasionally to prevent sticking.
⏱️ 900 min - 5
Blend the sauce: Approximately halfway through the cooking process (after 9-12 hours), use an immersion blender to thoroughly combine all the ingredients directly in the roaster or crockpot. If you don't have an immersion blender, carefully transfer batches of the sauce to a regular blender and blend until smooth, then return to the roaster.
⏱️ 30 min - 6
Final seasoning: After the sauce has cooked for the desired time and is fully combined, taste it. Adjust any seasonings (salt, pepper, herbs) as needed to suit your preference before proceeding with canning.
⏱️ 10 min - 7
Prepare for canning: When canning, add 2 tablespoons of lemon juice to each quart jar or 1 tablespoon of lemon juice to each pint jar before filling with the hot pasta sauce. Follow standard canning procedures for processing.
⏱️ 20 min