Canned Pasta Sauce

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canned tomato sauce

Canned Pasta Sauce

5 from 2 votes
Cook Time 55 mins
Pressure Cook Time 25 mins
Total Time 1 hr 20 mins
Course Sauces
Cuisine Italian
Diet Vegetarian
Servings 4 Quarts
Calories 419 kcal


  • 10 pounds tomatoes cored and chopped
  • 4 tablespoons olive oil
  • 1 ½ 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


  • Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then process through a food mill or sieve to remove skins and seeds.
  • In a large skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender.
  • Place the sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. 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 jars leaving 1 inch of headspace.
  • Cap and seal. Place in the canner with 2 to 3 inches of hot water.
  • Pressure cook for 25 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 419kcalCarbohydrates: 64gProtein: 15gFat: 17gSaturated Fat: 2gSodium: 1817mgPotassium: 3240mgFiber: 17gSugar: 41gVitamin A: 10112IUVitamin C: 174mgCalcium: 193mgIron: 5mg
Food Group Fruits, Vegetables
Keyword Easy
Cooking Method Canning
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