Three Tomato Vegetable Sauce Canning
Capture the heart of late-summer produce with this irresistible Three Tomato Vegetable Sauce, perfect for canning and savoring year-round. This recipe combines the robust flavors of Roma, cherry, and sun-dried tomatoes with a medley of sautéed vegetables, including onions, carrots, and celery, creating a rich, savory sauce that’s both hearty and versatile. Enhanced with aromatic garlic, basil, and oregano, plus a hint of optional red pepper flakes for a kick, this tomato sauce is expertly balanced with bottled lemon juice for safe preservation. Ideal for pasta, pizza, or as a base for soups, this small-batch canning recipe is an excellent way to preserve the essence of your garden harvest in every jar. Whether you prefer a silky smooth or chunky texture, this homemade canned vegetable sauce brings comforting, made-from-scratch flavor to your meals all year long.
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Recipe Information
Ingredients
- 6 pounds Roma tomatoes
- 2 pounds Cherry tomatoes
- 1 cup Sun-dried tomatoes (dry, not packed in oil)
- 2 cups Onions, finely chopped
- 1 cup Carrots, peeled and finely diced
- 1 cup Celery, finely diced
- 6 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Lemon juice (bottled, not fresh)
- 1 cup Water
Instructions
Wash all the tomatoes thoroughly. Remove the stems from the Roma tomatoes and cherry tomatoes. Core and score the Roma tomatoes with an 'X' at the bottom to make peeling easier.
Bring a large pot of water to a boil. In batches, blanch the Roma tomatoes for 1 minute, then transfer them to an ice water bath. Once cooled, peel off the skins, roughly chop them, and set aside.
Add the cherry tomatoes and peeled Roma tomatoes to a large pot along with 1 cup of water. Bring to a simmer over medium heat, stirring occasionally, until the tomatoes break down (about 20-30 minutes). Use an immersion blender to create a smooth sauce, or leave it chunky, depending on your texture preference.
Rehydrate sun-dried tomatoes by soaking them in warm water for 15 minutes. Drain, chop finely, and add them to the tomato mixture.
In a separate large skillet, heat the olive oil over medium heat. Sauté the onions, carrots, and celery until softened and fragrant, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes.
Add the sautéed vegetable mixture to the pot with the tomato sauce. Stir in the salt, dried basil, dried oregano, and optional red pepper flakes. Let the sauce simmer on low for about 45 minutes, stirring occasionally.
Add bottled lemon juice directly to each sterilized canning jar before filling (2 tablespoons per quart jar or 1 tablespoon per pint jar). This ensures proper acidity for safe canning.
Ladle the hot sauce into sterilized canning jars, leaving 1/2 inch of headspace. Wipe the rims clean, place the lids on, and screw the bands until fingertip-tight.
Process the jars in a boiling water bath canner. Pints should be processed for 35 minutes, and quarts for 40 minutes, adjusting for altitude as necessary.
Remove the jars from the canner and let them cool completely on a towel or cooling rack. Check the seals after 24 hours. Store sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within a week.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 136.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 13191 mg | 281% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
