Homemade Pasta Sauce Recipe (Canning Instructions Included)

When your garden is overflowing with ripe tomatoes, peppers, and onions, it’s the perfect time to make a batch of homemade pasta sauce. This recipe allows you to capture the fresh flavors of summer so that you can enjoy them throughout the year.

One of the joys of summer is eating ripe tomatoes straight from the vine, but there comes a time when the abundance can be overwhelming. Countertops and fridge drawers can quickly fill up with ripe tomatoes, soon followed by peppers and onions.

When that happens, it’s time to think about preserving these fresh ingredients for the cold months ahead. This recipe for homemade pasta sauce is an excellent way to use those fresh garden vegetables and preserve their flavors for use throughout the year.

And if you don’t have the equipment needed for pressure canning, don’t worry—you can freeze the sauce instead! Freezing is an easy alternative that retains all the delicious taste without the need for special canning equipment.

For a smaller batch pasta sauce recipe, that is designed specifically for freezing, be sure to check out this: Freezer Pasta Sauce Recipe.

Homemade Pasta Sauce Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

Yield: Approximately 7 quarts

INGREDIENTS

• 25 lbs of tomatoes, at least 75% Paste tomatoes*
• 4 large green peppers
• 2 large red peppers
• 3 large sweet onions
• 8 cloves of garlic
• 2 tablespoons of fresh basil
• 2 tablespoons of fresh oregano
• 2 tablespoons of fresh chopped parsley
• 1 tablespoon of salt
• 1 tablespoon of garlic salt
• 1/2 tablespoon of black pepper
• 2 – 6 oz. cans of tomato paste
• 2 cups dry red wine

*Paste tomatoes are ideal because they have fewer seeds and less water, resulting in a thicker sauce. Look for these labels when purchasing tomatoes: San Marzano, Amish Paste, Roma, paste tomatoes, and plum tomatoes.

Steps to Prepare Homemade Pasta Sauce

Choosing the Right Tomatoes

The first step is selecting the best tomatoes. Look for fully ripe, healthy tomatoes free from disease or blemishes. For a thick sauce, choose paste tomatoes like Roma or San Marzano. These tomatoes are meatier and contain less water than other varieties, which means they require less time to cook down.

Although, if you don’t have enough paste tomatoes, mixing in a few other varieties can add a richer flavor to your sauce. However, aim to use at least 75% paste tomatoes to achieve the desired thickness.

Preparing the Vegetables

Once you gather your tomatoes, it’s time to prepare them. Begin by peeling and then seeding the tomatoes.

To do this easily, remove the stem and drop the tomatoes into boiling water for about a minute. Then, quickly transfer them to an ice water bath to cool. The skins will slip off easily.

You can also freeze the tomatoes and let them thaw. As the tomatoes come to room temperature the skin will easily peel off.

Cut the tomatoes in half, remove the core, seeds, and squeeze out any excess juice, then dice them into small pieces. Place the diced tomatoes in a large, non-reactive stockpot over medium heat, stirring frequently to prevent sticking or burning.

While the tomatoes are heating, prepare the peppers by removing the stems and seeds. Chop them coarsely and place them in a food processor. Peel and chop the onions and garlic, adding them to the food processor as well. Pulse the mixture until finely chopped but not pureed.

Cooking the Homemade Pasta Sauce

Add the chopped vegetables to the stockpot with the tomatoes, along with the remaining ingredients. Stir well to combine and bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer. Allow the sauce to reduce by about 25%, stirring occasionally to prevent sticking and to help break down the tomatoes.

Preserving the Sauce

If you plan to can the sauce, you will need a pressure canner, as a water bath canner isn’t safe for this recipe.

Wash and sterilize quart-sized jars and bands. Prepare the pressure canner according to the manufacturer’s instructions, adding a few tablespoons of white vinegar to the water to prevent jar spotting.

Once the sauce has reduced, ladle it into the hot jars, leaving a ½ inch of headspace. Remove air bubbles, wipe the rims clean, and apply the lids and bands until finger-tight.

Place the jars into the pressure canner and process at 10 pounds of pressure for 25 minutes. Be sure to adjust the pressure for your altitude if necessary.

After processing, let the canner depressurize naturally. Once the pressure releases carefully remove the lid, away from your face. Then let the jars sit in the hot water for another 10 minutes.

Using a jar lifter, carefully remove the jars and place them on a thick towel. Let them sit undisturbed for 24 hours.

Check the seals by pressing the center of each lid. If the lid moves up and down, the jar of homemade pasta sauce didn’t seal properly—store these jars in the fridge and use within two weeks. Properly sealed jars can be stored in a cool, dark place for up to 18 months.

Freezing the Sauce

If you prefer to freeze the sauce, let it cool completely after it has thickened and reduced. This can be done overnight in the refrigerator or for a few hours at room temperature.

Once cooled, spoon the sauce into freezer-safe containers, leaving some space at the top for expansion. Seal tightly, label with the contents and date, and freeze. Use the sauce within 8 to 10 months for the best flavor and texture.

Enjoy Your Homemade Pasta Sauce!

Whether canned or frozen, this homemade pasta sauce is a great way to enjoy a taste of summer any time of the year. Pour it over your favorite pasta, use it as a pizza base, or add it to any dish that calls for a rich tomato sauce.

ENJOY!

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