Canning Italian Tomato Sauce
Canning Italian Tomato Sauce recipe has a far better flavor profile by using San Marzano tomatoes. This recipe uses fresh tomatoes, sweet onions, sweet peppers, herbs, and lots of garlic with hint of pepper flakes. The Italian Tomato Sauce can be used in so many creative foods, from casseroles, meat sauces or in favorite spaghetti. Enjoy.
Servings Prep Time
4Quarts 45Minutes
Cook Time Passive Time
1Hour 2 1/2Hours
Servings Prep Time
4Quarts 45Minutes
Cook Time Passive Time
1Hour 2 1/2Hours
Ingredients
Instructions
Mise en place ingredients
  1. Core and blanch tomatoes in boiling water for 30 to 45 seconds. Shock in ice water bath, then peel skins off tomatoes. Set aside
  2. Place peeled tomatoes in VitaMix or food processer. Blend for 45 to 60 seconds on speed 5 or low. The tomatoes should be slightly textured not perfectly smooth.
  3. Peel and chopped onions finely. Set aside. Peel and mince garlic cloves, I use a large bulb of garlic per batch which produces very nice garlic flavor profile. Set aside
  4. Remove the stem and seeds from sweet mini peppers, then chop finely. Set aside.
Cooking Italian Tomato Sauce
  1. Heat olive oil in 8 quart stock pot with minced garlic until fragrant. Then add the chopped onions and peppers cook for 2 to 4 minutes until fragrant and softened. This should take about 5 minutes total cooking time.
  2. Next add the processed tomatoes to cooked aromatics, cook over medium heat caution not to burn sauce. Add the tomato paste and stir well. The next step is to add the dry herbs and Stir often. Cook the Italian Sauce for hour to get best flavor.
Safe Canning Process
  1. Wash all jars, lids and rings for canning. Bring large stock pot or canner with jars and lids and rings covered with water to boil. Boil jars, lids and rings for 10 minutes.
  2. Remove jars carefully with lifter draining all excess water off jar onto wire rack. Remove lids and rings onto paper towels.
  3. Fill each canning jar with hot Italian Tomato Sauce to 1/2 inch of the top of the jar. It’s important to leave 1/2 air space to create a vacuum. Fill each jar using funnel to help keep jar clean. Note add 1/2 teaspoon of citric acid for quart jar or 1/4 teaspoon citric acid for pint jar of tomato sauce.
  4. Wipe each jar rim with paper towel dipped in white vinegar. This is to clean the top of each jar to achieve proper seal.
  5. Place on top of each jar lid and fasten down each lid with ring. Twisting ring until just snug.
  6. Place each jar in large stock pot or canner with water to just cover top of each jar. Bring water to boil for 15 minutes. Remove jars using jar lifter and place on wire rack to cool. Listen carefully for lids to click this means achieved proper seal.
  7. Check visualy for properly sealed jars the dimple on top of each jar should be depressed inwards. If not properly sealed the jar will have to be refrigerated and used within 2 weeks time. Or clean jar rim and reseal with new lid and go through water bath process again.
  8. Make a label for each jar of sauce and place on jar with tape or glue stick. Store Canned Italian Tomato Sauce in dry cool area with minimal light. These should be good for up to 2 years in dark area.