Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Three Tomato Vegetable Sauce (Canning) Recipe
    Lost? Site Map

    Three Tomato Vegetable Sauce (Canning)

    Three Tomato Vegetable Sauce (Canning). Photo by Jockey

    1/2 Photos of Three Tomato Vegetable Sauce (Canning)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    40 mins

    1 hrs 30 mins

    Cookin-jo's Note:

    This recipe uses regular, plum and sun-dried tomatoes plus zucchini, carrots and more. The red wine gives it a wonderful flavour and it's very versatile. Another favourite adapted from Topp and Howard.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine tomatoes, garlic, celery, carrots, onion, zucchini and green pepper in a large pot. Add 3/4 cup water and bring to a boil.
    2. 2
      Reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.
    3. 3
      Soak sun-dried tomatoes in boiling water until softened. Drain, chop, and add to sauce.
    4. 4
      Add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.
    5. 5
      Continue to boil gently until sauce is desired consistency. This may take up to an hour.
    6. 6
      Discard bay leaves and stir in parsley.
    7. 7
      Ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.
    8. 8
      Process in a hot water bath 35 minutes for pints, 40 minutes for quarts.
    9. 9
      Yield will vary according to your ingredients.
    10. 10
      Use on pasta adding fresh herbs, grated cheese and/or additional vegetables. Add a protein such as beans, sausage or tofu for a complete meal. Stir into soups or stews. Add to casserole dishes. This sauce can be used in many ways.
    11. 11
      Time does not include processing time.

    Ratings & Reviews:

    • on October 30, 2007

      55

      This is such an awesome recipe!!! I had way to many heirloom tomatoes and this was a great way to use them up. I canned some and froze some just to see the difference in the end product. My only recommendation is to not use cheap red wine...the better the wine the more flavor that's in the sauce. I also used some port wine vinegar in one batch when I ran out of red wine vinegar. Thanks again for a new staple in our house!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2007

      55

      These recipes kind of make you go into a panic in that there is so much preparation and you are using your hard earned garden stuff. You are just crossing fingers and toes that they turn out. Guess what? This one does! The only thing I did different was to use a purple onion and a yellow one. I doubled the recipe and got 14 pints. I chopped my veggies a little on the bigger side as we like them a little bigger. The sauce is not too sweet not too tart right smack in the middle and will allow you to go in any direction with it. Cookin jo thanks a ton!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Three Tomato Vegetable Sauce (Canning)

    Serving Size: 1 (606 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 150.3
     
    Calories from Fat 11
    54%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1311.9 mg
    54%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 8.0 g
    32%
    Sugars 17.1 g
    68%
    Protein 5.9 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites