1/2 Photos of Canned Chunky Tomato and Vegetable Sauce
2 hrs 10 mins
1 hr 10 mins
Perfectionist cook's Note:
I wanted a thick tomato sauce with lots of summer vegetables but without jalapenos or hot spices. I needed something with simple flavours for a pasta sauce or as a base for other dishes. Since I didn't find one, I made up my own and here it is.Note that in my method you don't process the jars after filling so it is relatively quick to do.
My Private Note
370 ml ...
Units: US | Metric
- 3 kg roma tomatoes (ripe, firm with thin skins if possible)
- 5 small zucchini
- 2 green peppers
- 2 red peppers
- 2 garlic cloves
- chopped flat leaf parsley
- 1 teaspoon basil (or more to taste)
- 1 teaspoon oregano (or more to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons kosher salt (or salt with large crystals)
- 1Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
- 2Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
- 3Peel and chop the onion and peel and mince the garlic.
- 4Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
- 5Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
- 6Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
- 7When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
- 8Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
- 9Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
- 10Repeat until all the jars are filled.
- 11When the jars have cooled turn the right way up and store.
- 12This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
- 13Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
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Nutritional Facts for Canned Chunky Tomato and Vegetable Sauce
Serving Size: 1 (4110 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 84.0
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1575.0 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 5.7 g
- Sugars 11.6 g
- Protein 4.2 g