Homemade Pasta Sauce

Homemade Pasta Sauce Recipe - Mom On Timeout

 Our tomato plants have been quite prolific this year.  Early last week I walked out to the garden and was greeted with so many red-ripe tomatoes and absolutely no plans for using them.  I decided right then and there to confront my fear of canning and tackle this head-on.  Why am I afraid of canning?  First off – why is it called canning when everything is being put into a glass jar?  How do you know if you’ve “canned” properly? What if I waste all my time and it doesn’t taste good?  The list goes on and on.  So the first thing I did was do some research.  I found tons of recipes online and then I started getting to the good stuff that actually answered all my questions.  Once I found out the methods behind the madness I felt more comfortable and went for it!
{Not into canning?  No worries!  Just make up the sauce and freeze in freezer bags.}

Ingredients {resulted in 5 pints of sauce plus a little extra}:
15 lbs of tomatoes (I used mostly Roma)
2 med onions, chopped
1 red bell pepper, chopped
5 cloves of garlic, minced
1 Tbls vegetable oil
2 Tbls fresh basil
1 tsp salt
1/2 tsp black pepper
1 Tbls sugar
1 tsp dried parsley
1/2 tsp red pepper flakes (optional)
2 Tbls dried oregano
2 bay leaves
dash of Worcestershire sauce
1 small can of tomato paste {optional; use if your sauce is not thick enough for you}
1/4 c lemon juice (from a bottle; used to acidify)

Directions:

First we are going to remove the skins.  Get a pot of water boiling and prepare an ice bath {a large bowl  filled with ice and water}.  Submerge the tomatoes {5-6 at a time} in the boiling water for about 45 seconds.  Immediately remove to the ice bath.  The skin can now be removed very easily – most of my tomato skins just slid right off!
Next up is removing the seeds and excess tomato juice.  I’m sure there is a more technical way to do this, such as cutting open the tomatoes and scraping the seeds out, but how I actually did it was to use my hands to open the tomato up and shake those seeds out.  Once I removed the seeds and squeezed the tomatoes to get rid of the juice,  I placed the tomatoes into a colander so more tomato juice could drip out.  Why get rid of the tomato juice?  Because we’re looking for a nice thick sauce and the longer you cook the tomatoes letting the juices evaporate, the more vitamins we lose from the tomatoes.  By ridding the tomatoes of excess liquids early on, we actually cut down on the cooking time and increase the nutritional value of the sauce.  Pretty smart huh?
Saute the onions and peppers in the oil in a large pot for several  minutes until they are translucent and soft.  Add in the garlic and saute for another few minutes.

Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients.  Stir to combine and let simmer until the sauce has cooked down to your desired thickness.  If you want to use a masher to speed the break-down of the tomatoes that’s totally fine.  Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with.

Before canning it’s important to sterilize every utensil, jar, and lid you will be using.  I read a lot about people using their dishwasher but I like to see my water boiling so I know it’s really doing what it’s supposed to.  I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process.
Once everything has been sterilized you will want to set up your jars and funnel.  The jars should still be warm/hot and the sauce going into it should be hot as well.  Get the canning bath up to a full boil while you are filling your jars.  I found the funnel to be indispensable.  It made the process so easy and kept the mess to a minimum. {Trust me, there is enough of a mess with all those tomato skins!}  Note:  If you are freezing your sauce, just let the sauce cool and ladle into freezer bags, remove all the air, and freeze.
Once the jars have been filled to within 1/4 inch from the top, wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal.  Place the lid on and hand-tighten the ring.  Now the filled jars go into the canner where they need to be covered with at least 1 inch of water – the more the better!  Keep that water boiling for the entire duration of the process.  For pints you need to have the jars in a boiling water bath for 35 minutes and 40 minutes for quarts.  If at any time the water stops boiling for any reason, start your time over again.
Homemade Pasta Sauce Recipe - Mom On Timeout
When the time is up lift the jars out of the water using jar tongs and let them cool. DO NOT touch the jars, bump the jars, move the jars, for 24 HOURS.  The rings can then be removed or loosened so they do not rust in place.  Once the jars have cooled you can verify that they have sealed properly by checking to see if the lid has been sucked down.  Press lightly in the center and if the lid pops up and down – it did not seal.  Put the jar immediately into the fridge and you can still use it.  All of mine successfully sealed so you shouldn’t have a problem.  We used this sauce on Easy, Cheesy, Chicken Parmesan Sandwiches this week and it was soooo good!  My husband is already planning the use for the remaining five jars :)  I’m just excited to know how to use up all those extra tomatoes now!

Homemade Pasta Sauce

5 pints

Ingredients

  • 15 lbs of tomatoes (I used mostly Roma)
  • 2 med onions, chopped
  • 1 red bell pepper, chopped
  • 5 cloves of garlic, minced
  • 1 Tbls vegetable oil
  • 2 Tbls fresh basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbls sugar
  • 1 tsp dried parsley
  • 1/2 tsp red pepper flakes (optional)
  • 2 Tbls dried oregano
  • 2 bay leaves
  • dash of Worcestershire sauce
  • 1 small can of tomato paste {optional; use if your sauce is not thick enough for you}
  • 1/4 c lemon juice (from a bottle; used to acidify)

Instructions

  1. First we are going to remove the skins. Get a pot of water boiling and prepare an ice bath {a large bowl filled with ice and water}. Submerge the tomatoes {5-6 at a time} in the boiling water for about 45 seconds. Immediately remove to the ice bath. The skin can now be removed very easily - most of my tomato skins just slid right off!
  2. Next up is removing the seeds and excess tomato juice. I'm sure there is a more technical way to do this, such as cutting open the tomatoes and scraping the seeds out, but how I actually did it was to use my hands to open the tomato up and shake those seeds out. Once I removed the seeds and squeezed the tomatoes to get rid of the juice, I placed the tomatoes into a colander so more tomato juice could drip out. Why get rid of the tomato juice? Because we're looking for a nice thick sauce and the longer you cook the tomatoes letting the juices evaporate, the more vitamins we lose from the tomatoes. By ridding the tomatoes of excess liquids early on, we actually cut down on the cooking time and increase the nutritional value of the sauce. Pretty smart huh?
  3. Saute the onions and peppers in the oil in a large pot for several minutes until they are translucent and soft. Add in the garlic and saute for another few minutes.
  4. Add the tomatoes and let them cook for 10-15 minutes before adding all the other ingredients. Stir to combine and let simmer until the sauce has cooked down to your desired thickness. If you want to use a masher to speed the break-down of the tomatoes that's totally fine. Mine took a little over an hour to get nice and thick but it will totally depend on the type of tomatoes you are using and the amount of liquid you start with.
  5. Before canning it's important to sterilize every utensil, jar, and lid you will be using. I read a lot about people using their dishwasher but I like to see my water boiling so I know it's really doing what it's supposed to. I used my canning bath to sanitize my jars and then it was ready to go for the actual canning process.
  6. Once everything has been sterilized you will want to set up your jars and funnel. The jars should still be warm/hot and the sauce going into it should be hot as well. Get the canning bath up to a full boil while you are filling your jars. I found the funnel to be indispensable. It made the process so easy and kept the mess to a minimum. {Trust me, there is enough of a mess with all those tomato skins!} Note: If you are freezing your sauce, just let the sauce cool and ladle into freezer bags, remove all the air, and freeze.
  7. Once the jars have been filled to within 1/4 inch from the top, wipe the top of the jar with a towel to remove any sauce that may get in the way of a tight seal. Place the lid on and hand-tighten the ring. Now the filled jars go into the canner where they need to be covered with at least 1 inch of water - the more the better! Keep that water boiling for the entire duration of the process. For pints you need to have the jars in a boiling water bath for 35 minutes and 40 minutes for quarts. If at any time the water stops boiling for any reason, start your time over again.
  8. When the time is up lift the jars out of the water using jar tongs and let them cool. DO NOT touch the jars, bump the jars, move the jars, for 24 HOURS. The rings can then be removed or loosened so they do not rust in place. Once the jars have cooled you can verify that they have sealed properly by checking to see if the lid has been sucked down. Press lightly in the center and if the lid pops up and down - it did not seal. Put the jar immediately into the fridge and you can still use it. All of mine successfully sealed so you shouldn't have a problem.
http://www.momontimeout.com/2012/09/homemade-pasta-sauce-recipe/

Homemade Pasta Sauce Recipe - Mom On Timeout
 

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Comments

  1. Looks beautiful! I wish I had more than just one little cherry tomato plant on my deck. Maybe next year…enjoy your gorgeous sauce, you did a great job!

  2. Seeing your homemade pasta sauce, we are also craving for having tomato plants in our garden.Recipe is quite delicious and your way of explaining is worth appreciating.

  3. Thank you! I’ve been looking for a pasta sauce recipe that starts with fresh tomatoes instead of tomato paste. I’ll try this one if I get enough tomatoes out of my garden.

    • You’re welcome Bethanny! Tomato paste is totally optional in this recipe and it’s not really needed if you let your sauce thicken over enough time.

    • Thank you so much for posting this. Maybe I can conquer my fear of canning now. I have been so scared to try because I could not stand it if the food was spoiled.

  4. Great instructions! I make pasta sauce all the time but never think to try canning it.

  5. Regards site we can able to understand that how to make it pasta and wonderful site. With the help we can able to understand how to make recipe.

  6. I make salsa and chili sauce every year but I have never tried pasta sauce. You have made it look so good that I think I will give it a try. Love your photography too !

  7. Great recipe! I think I am going to have to try it. I have a canner, etc.. but have gotten lazy and just freeze things in my canning jars. :0)
    Thanks for sharing.

    Melissa
    redflycreations.blogspot.com

  8. I make pasta sauce all the time and nevet thought of this! This is great! Thanks for sharing.
    I hope you could share this with at my link party happening today :)

    http://myricandreasen.blogspot.com/2012/09/passion-parade-link-party-and-stool_13.html

    xo
    Myric

  9. P.S
    I am now a follower :)

  10. Totally pinning! Thanks!

  11. Totally on board with that! YUM!

  12. That so sharing that it looks amazing. I have pinned it.

  13. I have been a canning fool the past few weeks. But I’ve yet to do pasta sauce. I need to do that!

  14. Looks so fresh and yummy! Pinned it too!

  15. Thank you so much. I can’t tell you how much we waste every year. I give more away than we can use. Now I can at least give it a try. I have always wanted to at least “Try”

  16. This looks so good! And I think it was here that I read a post about taking a photography class – If so – I want to go too. Your food pics look amazing!

  17. This looks like a good sauce recipe. I need to try this one next year when the bumper crop of tomatoes come in. Thank you for the tutorial.

  18. I have been wanting to do some pasta sauce for Christmas this year, and this recipe looks fantastic, I am pinning it for later. Thanks for showing off!

    Carlee
    http://www.ladybirdln.com

  19. I’ve been wanting to do this!! thanks for the recipe!
    Laura from LifeWeLive4

  20. Anonymous says:

    Thanx for the homemade recipe–I’ve always used Mrs. Wages and seems like cheating. Am going home right now to make a batch since the tomatoes are just sitting on the counter.

  21. Thank you – I’ve been looking all over for a homemade recipe. One hint on breaking down your tomatoes so you don’t have to cook them so long: use an immersion blender. After my salsa has simmered for a little while to get the flavors to come out, I use an immersion blender to puree my salsa since I have a couple boys who don’t like it all “chunky”. Works great!

  22. Looks yummy! Thanks for sharing!

  23. Dianna Lindberg says:

    Where’s the recipe? Am I blind, or what? This looks great and just what I was looking for last year. Easy, simple to follow, great graphics!

  24. Dianna Lindberg says:

    To clarfy, I’m looking for the SAVE IT button.

  25. Looks yummy! What altitude are you at? Was wondering about the different processing times for different alitiudes.
    Thanks!

  26. Shannon Etheridge says:

    Ahhhh! I forgot to add the lemon juice!!!!! Is my sauce going to be ok? I canned it and seals are good. Will my sauce spoil?

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