Sauce
Canned Pasta Sauce from Frozen Tomatoes
5 h 30 minServes 8Nutri-Score A€
A
5 h 30 min
5 h 30 minCanned Pasta Sauce from Frozen Tomatoes
what you need
Ingredients
frozen tomatoes (cleaned, cored and frozen whole)Produce6 kg
Italian-style spaghetti seasoning (onion, garlic, parsley, red and green pepper blend)Spices30 g
citric acid (about 1/4 tsp per jar)Pantry2 g
vinegar (for the jar bath and canner water)Pantry250 ml
per serving
Nutrition
159kcal
- Carbs
- 29 g
- Proteins
- 7 g
- Fat
- 2 g
what you’ll use
Tools
Stockpot
Saucepan
Immersion blender
Colander
Mixing bowl
Ladle- Stovetop
step by step
Method
- Step 1
Loosen the frozen tomatoes
- Run warm water over the frozen tomatoes to break them apart from the solid block.
- Transfer them to the large stockpot.
- Step 2
Cook the tomatoes down
- Cook the tomatoes on the stove over a gentle heat until completely broken down and reduced.
- Step 3
Blend the sauce
- Blend the cooked tomatoes with an immersion blender until smooth.
- Step 4
Strain out seeds and skins
- Pass the blended sauce through a fine sieve into a smaller pot, pressing with a ladle.
- Discard the seeds and skin left in the sieve.
- Step 5
Simmer with seasoning
- Return the strained sauce to the stove and stir in the Italian-style spaghetti seasoning.
- Simmer gently until thickened to a sauce consistency.
- Step 6
Prepare the jars
- Wash the jars thoroughly, even if they look clean.
- Rinse them in cool water with a splash of vinegar.
- Step 7
Add citric acid and fill
- Put a quarter teaspoon of citric acid into each jar.
- Fill the jars with the hot sauce, leaving headspace.
- Step 8
Seal the jars
- Wipe the rims clean.
- Close with lids and rings, finger tight.
- Step 9
Water bath can
- Load the jars into the water bath canner with a splash of vinegar in the water.
- Bring to a rolling boil and process.