Canning Tomato Sauce
There are so many different ways to make tomato sauce but if you are planning to can the sauce, we strongly suggest you use a recipe especially designed for canning. Here is a link to the Ball Canning Company with advice and tips on how to make a basic sauce. And here is a link to the National Center for Home Food Preservation with information and recipes that are tried and true. And maybe the most-beloved book around, Putting Food By, by Janet Green, can be found here.
Kathy Gunst, NPR's Here and Now resident chef, has a simple and oh-so-delicious roasted tomato sauce recipe that can be canned, frozen, or eaten fresh. It is becoming our go-to recipe for the mid-summer tomato bounty! Check it out HERE!
Many years we use a recipe from Tomato Imperative! by Sharon Nimtz to can many many quarts of Roasted Tomato and Vegetable Sauce. You should definitely get a copy of this book as it the definitive book on all things tomatoes. And if you know Sharon, you know that she includes far more than just recipes in her book - there are stories and histories and other fascinating tidbits of information to make this book useful and fun to read.
Roasted Tomato and Vegetable Sauce
This is an abbreviated version of the recipe from Tomato Imperative! While it has the basics of the ingredients and preparation, it does not have the richness of what is in the original book.
Reduce oven to 400 degrees. Take out the pan and let veggies cool a bit before ladling them into a food processor. Chop them fine. (At this point you can put through a food mill but we do not.)
Put back into roasting pan and add olive oil, wine, herbs, cinnamon, salt and pepper.
Stir in sugar and vinegar – adjust as needed.
Roast another 30 minutes
Ladle into sterilized hot jars and process in boiling water 40 minutes.
Oven-Roasted Herbed Puttanesca Sauce
Thanks to Jim and Liz for sharing this wonderful recipe for Puttanesca perfect for freezing!
Kathy Gunst, NPR's Here and Now resident chef, has a simple and oh-so-delicious roasted tomato sauce recipe that can be canned, frozen, or eaten fresh. It is becoming our go-to recipe for the mid-summer tomato bounty! Check it out HERE!
Many years we use a recipe from Tomato Imperative! by Sharon Nimtz to can many many quarts of Roasted Tomato and Vegetable Sauce. You should definitely get a copy of this book as it the definitive book on all things tomatoes. And if you know Sharon, you know that she includes far more than just recipes in her book - there are stories and histories and other fascinating tidbits of information to make this book useful and fun to read.
Roasted Tomato and Vegetable Sauce
This is an abbreviated version of the recipe from Tomato Imperative! While it has the basics of the ingredients and preparation, it does not have the richness of what is in the original book.
- 10 lbs ripe tomatoes
- 3 large carrots
- 1 bulb fennel
- 5 leeks
- 2 green peppers
- 2 red peppers
- 1 head garlic
- 2 stalks celery
- 1 large onion
- 2 hot peppers
- ½ cup olive oil
- 2 cups red wine
- herbs such as parsley, oregano, thyme
- 1 tablespoon cinnamon
- salt and pepper to taste
- 1-2 tablespoons sugar
- 1/3 cup cider vinegar
Reduce oven to 400 degrees. Take out the pan and let veggies cool a bit before ladling them into a food processor. Chop them fine. (At this point you can put through a food mill but we do not.)
Put back into roasting pan and add olive oil, wine, herbs, cinnamon, salt and pepper.
Stir in sugar and vinegar – adjust as needed.
Roast another 30 minutes
Ladle into sterilized hot jars and process in boiling water 40 minutes.
Oven-Roasted Herbed Puttanesca Sauce
Thanks to Jim and Liz for sharing this wonderful recipe for Puttanesca perfect for freezing!
