Three Tomato Vegetable Sauce (Canning)

Recipe by Cookin-jo
READY IN: 2hrs 10mins
YIELD: 6 pints




  • Combine tomatoes, garlic, celery, carrots, onion, zucchini and green pepper in a large pot. Add 3/4 cup water and bring to a boil.
  • Reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.
  • Soak sun-dried tomatoes in boiling water until softened. Drain, chop, and add to sauce.
  • Add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.
  • Continue to boil gently until sauce is desired consistency. This may take up to an hour.
  • Discard bay leaves and stir in parsley.
  • Ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.
  • Process in a hot water bath 35 minutes for pints, 40 minutes for quarts.
  • Yield will vary according to your ingredients.
  • 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.
  • Time does not include processing time.