Ingredients for Three Tomato Vegetable Sauce Canning
- 1 (28 ounce) can plum tomatoes (crushed or whole, undrained)
- 28 ounces (794g) crushed tomatoes
- Garlic Cloves
- omitted for this simplified version
- 2 carrots, chopped
- 1 large onion, chopped
- 2 medium zucchini, chopped
- 1 green bell pepper, chopped
- Sun Dried Tomato
- Red Wine
- Red Wine Vinegar
- 2 bay leaves
- Pickling Salt
- Dried Oregano
- Dried Basil
- 1 tablespoon sugar
- Pepper
- Crushed Red Pepper Flakes
- Fresh Parsley
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How to Make Three Tomato Vegetable Sauce Canning
- Roughly chop 1 large onion, 2 carrots, 1 green bell pepper, and 2 medium zucchini. Mince 4 cloves garlic.
- 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.
- Add 3/4 cup water and bring to a boil over medium-high heat.
- Reduce heat to low, and simmer uncovered for 25 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- 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.
- Continue to simmer gently, uncovered, for 45-60 minutes, or until the sauce reaches your desired consistency, stirring occasionally.
- Remove bay leaves and stir in 1/4 cup chopped fresh parsley.
- Ladle the hot sauce into sterilized canning jars, leaving 1/2 inch headspace.
- Process in a boiling water bath: pints for 35 minutes, quarts for 40 minutes.
- 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