We were gifted some cherry tomatoes so we decided to use these tomatoes along with some tomatoes we had purchased from the farmers market and make pasta sauce to can and enjoy it during the winter months. It’s such a great way to preserve those tomatoes!
We are using Parsley and Greek Basil from our herb garden. It’s such a flavorful basil!
I found this batch of pasta sauce to be a bit salty, but is still delicious!! I have cut back on the salt in my recipe below. When I use this particular batch, I won’t salt my pasta or my pizza dough so it’ll still be great!
Let’s get started!
We didn’t measure out the tomatoes but we used about 12 large tomatoes that we just chopped. No peeling necessary. Then we added one jalapeno from our garden we had left. We used one large red onion from the farmers market, that was chopped. We also added one yellow and one orange bell pepper that we got from a local greenhouse. We added 1 huge clove of garlic from the garden at my folks’.
Season with salt and pepper. Stir.
We are using about 10 cups of cherry tomatoes, before they’re halved. My daughter found a hilarious tomato — it simply peeled apart.
Add all the cherry tomatoes, halved. Again, no peeling necessary.
Add parsley and basil.
Time to roast! I added about 1 cup of water to the tomatoes and a drizzle of olive oil. We will be roasting these tomatoes for several hours.
This is after two hours. Stir.
Here’s after another two hours. Stir again.
This is after another three hours. Mostly all of the water has cooked out. Our tomatoes have cooked for a total of 7 hours. I wanted most of that liquid to cook out otherwise our sauce will be watery.
It smells so good! Let it cool for an hour. Time to puree it.
Puree in batches until smooth. Pour into a pot. Add pickling salt, sugar, vinegar and dried Italian seasoning. Bring to a boil and cook 15 minutes.
Pour 1 tbsp lemon juice in each jar. This will help it to be shelf stable. Pour sauce into prepared jars. Stir to remove air bubbles. Wipe rims, place on seals and rings and process 45 minutes in a water bath canner. Remove and let cool.
This sauce is so tasty! I’m looking forward to enjoying a taste of summer when the snow is blowing! We will be using this sauce for both pasta and pizza!
Homemade Pasta Sauce
12 large tomatoes, chopped, no peeling necessary
10 cups whole cherry tomatoes, halved, no peeling necessary
1 jalapeno, sliced
1 large red onion, chopped
1 large garlic clove, sliced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
Handful of fresh parsley, rough chopped
Pinch or two of fresh basil
1 tsp salt
Fresh pepper to taste
1 cup water
Combine all vegetables together in a large roasting pan with fresh herbs, salt and pepper. Cook at 350F for 4 to 7 hours or until most of the water is gone and vegetables are roasted and golden. Let cool.
Puree in batches until smooth. Pour into a pot. To this add:
1-1/2 tbsp pickling salt
1/2 cup sugar
1/4 cup pickling vinegar
1 tbsp dried Italian seasoning
1 tbsp lemon juice per jar
Bring to a boil and cook 15 minutes. Pour 1 tablespoon lemon juice in each jar. Pour sauce into prepared jars. Stir to remove air bubbles. Wipe rims, place on seals and rings and process 45 minutes in a water bath canner. Remove and let cool. Any jars not sealed, store in the fridge.
We got 4 – 500ml/pint jars.
enjoy from Our City Homestead to yours