by Tammy Taylor
Last week we talked a bit about what you can do with a large quantity of fresh tomatoes – make tomato sauce! Tomatoes are often a heavy producer in the garden and tomato products are used heavily in my kitchen so it was easy for me to jump on the ‘making-my-own-tomato-sauce-bandwagon’! But there are only two of us in the Taylor Household these days and that’s a lot of sauce, so I decided to make some of it into pasta sauce. Since the tomato sauce was already prepared, making it into pasta sauce was a cinch. And having my own pasta sauce is healthier since I know every ingredient included. It’s also much cheaper & contributes no landfill-bound trash. You know that makes my crunchy-green heart sing! And c’mon, who doesn’t love HOMEMADE??
I took the tomato sauce that had already been cooked and had the skins and seeds removed and put the tomatoes I wanted to cook into pasta sauce into a large stockpot. (I used an estimated 30 lbs of fresh tomatoes now made into sauce.) I sauteed 1 cup chopped onions, 5 cloves of minced garlic and a cup of chopped bell pepper in 1/4 cup vegetable oil to make the veggies soft & intensify their flavor, then stirred them into my sauce and added 4 1/2 teaspoons of canning salt, 2 teaspoons of black pepper and about 4 tablespoons of minced fresh oregano. Finally I added 1/4 cup of brown sugar to soften the flavor of acidity from the tomatoes.
I got these measurements from a recipe I found at the National Center For Home Food Preservation site. Please note that if you’ll be canning your sauce you want to make sure you DON’T add more veggies than the canning recipe calls for since that could compromise the safety of your final canned product due to acidity issues.
I simmered my pasta sauce down until it was the consistency I wanted. Then I ladled the sauce into clean hot sterilized jars and canned them at 10 lbs for 20 minutes. These directions worked beautifully for my area of the country and using my canner model, but many variables exist so be sure to follow YOUR canner’s instructions for YOUR altitude so you can safely enjoy your fresh homemade pasta sauce!
Homemade Pasta Sauce
- 30 lbs fresh tomatoes (cooked into sauce with skins/seeds removed)
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1 cup chopped bell pepper
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 4 1/2 teaspoons canning salt
- 2 teaspoons black pepper
- 4 Tablespoons fresh oregano, minced
After tomatoes have been made into sauce with skins/seeds removed, chop onions and bell pepper and mince garlic and add veggies to a pan coated with a little oil. Saute the vegetables until soft and add to your tomato sauce.
Stir in brown sugar, salt, pepper and minced oregano. Simmer pasta sauce until it’s the desired consistency.
Ladle hot pasta sauce into clean sterilized canning jars and attach canning lids. Can pasta sauce in pressure canner for 20 minutes at 10 lbs (for safety, please follow YOUR canner’s directions for your location)
NOTE: When canning sauce do not add more vegetables than the recipe indicates. To do so would compromise the safety of your canned product.