Canned Pasta Sauce
Equipment
Ingredients
- 10 pounds tomatoes cored and chopped
- 4 tablespoons olive oil
- 1½ cups onions chopped
- 8 garlic cloves peeled and chopped
- 1 pound mushrooms chopped
- ½ cup parsley chopped
- 3 teaspoons salt
- 4 bay leaves
- 4 teaspoons oregano
- 2 teaspoons pepper
- 2 tablespoons brown sugar to taste
Instructions
- Place tomatoes in a large Dutch oven or stockpot, cover with water and boil for 25 minutes uncovered.
- Drain and allow them to cool slightly, then process through a food mill or sieve to remove skins and seeds. Set aside.
- In a large skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender.
- Place the sautéed vegetables in a large Dutch oven or stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower hea
- Lower heat and simmer, uncovered, for approximately 25 minutes or until desired thickness, stirring frequently to avoid burning. Skim any foam from the top of the sauce as you stir.
- Taste and add more brown sugar if desired as tomatoes vary in tartness. If more sugar is added bring to a simmer for 5 more minutes. Remove bay leaves.
- Ladle into 1-quart jars leaving 1 inch of headspace. Cap and seal. Place in the pressure cooker with 4 to 5 inches of hot water.
- Process at HIGH pressure for 25 minutes. Once done, allow pressure to come down naturally before opening the cooker.
Nutrition
Calories: 419kcalCarbohydrates: 64gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1817mgPotassium: 3249mgFiber: 17gSugar: 41gVitamin A: 10125IUVitamin C: 174mgCalcium: 195mgIron: 5mg
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