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4.61 from 23 votes

Canned Pomodoro Sauce

Canned Pomodoro Sauce is made when tomatoes are at the height of their growing season so you can enjoy them all winter long in pastas, soups, stews and more.
Prep Time45 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 55 minutes
Course: Canning and Pickling
Cuisine: Italian
Keyword: canning, Italian, pomodoro sauce, tomato sauce, tomatoes
Servings: 6 - 500 ml. jars
Calories: 195kcal
Author: Tara Noland

Equipment

Ingredients

  • 10 lbs. Roma tomatoes peeled
  • 4 sweet or regular onions medium-sized, cut into chunks
  • 16 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 - 1 tsp. crushed red chili flakes
  • 1/4 cup sugar
  • Kosher salt or pickling salt
  • Freshly ground pepper
  • Sprigs of fresh basil or oregano

Serving the sauce

  • Dollop of butter
  • Freshly grated Parmesan cheese
  • Fresh basil optional
  • I tsp. lemon juice for each jar

Instructions

  • In a food processor add the onions and garlic and whirl to mince. Remove the vegetables, set aside and rinse the container.
  • Add the tomatoes in batches and whirl to puree. Set aside.
  • In a large pot add the olive oil over medium-high heat. Add the onions and garlic and cook until tender. While cooking season with salt and pepper.
  • Add in the tomatoes, red pepper flakes, sugar and salt and pepper to taste. Cook for 20-30 minutes or until thickening.
  • While the sauce is cooking get your canning supplies ready. I usually have my jars run through the dishwasher before I start to use them. Then sterilize them in boiling water for 5 min. along with the rims and lids. Maybe some overkill there but I like to be safe than sorry.
  • Add a fresh sprig of basil or oregano to each jar. Add in 1 tsp. lemon juice. Fill the jars with the tomato sauce to about 1/2" headspace. Wipe the rims and place the lids on and rims to fingertip tight.
  • Process in a boiling water bath covering with at least 1" of water for 30 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 35 minutes, etc. according to the chart given. Use a proper canning pot with a rack inside. Don't have jars touching directly on the bottom of the pot.
  • Remove jars to a towel-lined counter and make sure they make a "popping" sound so that the lids are sealed.
  • When heating up the sauce add a dollop of butter and Parmesan cheese with a fresh sprig of basil. Remove the basil and serve with your favorite pasta, in soup, etc.

Notes

*Use Kosher salt or pickling salt when canning. Iodized table salt will turn your canning an off-color.

Nutrition

Serving: 1 | Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 84mg | Fiber: 5g | Sugar: 16g