Pasta Sauce for canning

2 g tomato juice2 to 2 1/2 gallons

for every 2 to 2.5 gallons of tomato juice add

4 to 6 green pepperschopped fine or blend with some tomato juice

8 to10 small to medium onionschopped fine or blend with some tomato juice

1 to 2 small hot peppersoptional

Pour the tomato juice onion pepper mixture into a large heavy bottom stock pot and add

1 pt olive oil

1 ½ tbsp dried basilor 1/2 c chopped fresh basil

½ tbsp garlic powderor 2 large cloves fresh chopped garlic sauteed in your olive oil

4 whole dried bay leavesremove before canning

1 ½ tbsp dried italian seasoning

1 ½ tbsp dried parsleyor 1/2 cup fresh chopped parsley

½ cup salt

1 cup sugarmore or less to your preference

2-4 cups tomato paste

Simmer everything together until your preferred consistency is reached (1-4 hours) stirring often to prevent scorching (more tomato paste will help your sauce thicken faster)

Ladel into clean jars, add lids and rings. Hot water bath for 10 minutes.

Nutrition Facts

0 servings

Serving size

Print Options: