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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!

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crabgrass annie October 30, 2007

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!

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Jockey August 10, 2007
Three Tomato Vegetable Sauce (Canning)