Three Tomato Vegetable Sauce Canning Recipe

Dive into a flavor explosion with this Three Tomato Vegetable Sauce! Bursting with the sweetness of regular, plum, and sun-dried tomatoes, this recipe also features zucchini, carrots, and more. A splash of red wine adds depth and complexity, making it incredibly versatile. Perfect for canning and enjoying all year round! Adapted from Topp and Howard.

Prep Time 30 mins
Cook Time 130 mins
Calories 150.3 kcal
Protein 11g
Rating 5.0 (2 Reviews)
Three Tomato Vegetable Sauce Canning 86

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Tomato Vegetable Sauce Canning

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Three Tomato Vegetable Sauce Canning? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Three Tomato Vegetable Sauce Canning

  1. Roughly chop 1 large onion, 2 carrots, 1 green bell pepper, and 2 medium zucchini. Mince 4 cloves garlic.
  2. Combine 28 ounces (794g) crushed tomatoes, 1 (28 ounce) can of plum tomatoes (crushed or whole, undrained), 1 cup sun-dried tomatoes (packed in oil, drained and chopped), chopped onion, carrots, green pepper, zucchini, and minced garlic in a large pot.
  3. Add 3/4 cup water and bring to a boil over medium-high heat.
  4. Reduce heat to low, and simmer uncovered for 25 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  5. Add 1/2 cup red wine, 2 tablespoons red wine vinegar, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon sugar.
  6. Continue to simmer gently, uncovered, for 45-60 minutes, or until the sauce reaches your desired consistency, stirring occasionally.
  7. Remove bay leaves and stir in 1/4 cup chopped fresh parsley.
  8. Ladle the hot sauce into sterilized canning jars, leaving 1/2 inch headspace.
  9. Process in a boiling water bath: pints for 35 minutes, quarts for 40 minutes.
  10. Remove jars and let cool completely. Check seals. Store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

54 g

Sugar

68g

Fat

1g

Carbs

9g