Canned Pasta Sauce Recipe

BySoha

A truly great canned pasta sauce is built on patience, balance, and restraint. This recipe captures the depth of a slow-simmered Italian sauce while remaining practical for home kitchens. Designed for consistency and long-term storage, it delivers clean tomato flavor, layered aromatics, and a smooth finish that performs beautifully with any pasta shape.

Ingredients List

  • Ripe tomatoes, peeled and crushed (Roma or San Marzano style)
  • Extra virgin olive oil
  • Yellow onion, finely minced
  • Garlic cloves, gently crushed
  • Tomato paste
  • Fresh basil leaves
  • Dried oregano
  • Fine sea salt
  • Freshly ground black pepper
  • Granulated sugar (optional, to balance acidity)
  • Red chili flakes (optional)

Step-by-Step Instructions

Canned Pasta Sauce
Prepare the Aromatic Base

Heat olive oil in a heavy-bottomed pot over low heat. Add the minced onion and cook slowly until soft and translucent, without browning. Add garlic and cook just until fragrant.

Concentrate the Flavor

Stir in tomato paste and cook for several minutes, allowing it to deepen in color. This step builds richness and removes raw tomato notes.

Add Tomatoes and Seasoning

Add crushed tomatoes, basil, oregano, salt, and black pepper. Stir gently to combine. Bring to a slow, controlled simmer.

Slow Simmer for Depth

Simmer uncovered over low heat, stirring occasionally, until the sauce thickens and the flavors fully develop. Adjust acidity with a small amount of sugar if needed.

Blend and Finish

Remove basil stems if used whole. For a smoother sauce, blend partially or fully using an immersion blender. Adjust seasoning before canning.

Canning Process

Ladle hot sauce into sterilized jars, leaving proper headspace. Seal and process in a boiling water bath according to safe canning guidelines.

Cook Time

Total: 1 hour 30 minutes
Prep: 20 minutes
Bake: 1 hour 10 minutes

Servings

Makes approximately 4 quart jars or 8 pint jars

Nutritional Information (approx. per serving)

  • Calories: 95
  • Fat: 4 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 2 g
  • Sodium: 280 mg

Storage Instructions

Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 5–7 days. Always check seals before use.

Suggestions

Use this sauce as a base for pasta, lasagna, baked ziti, or braised meats. Enhance with sautéed mushrooms, olives, or a splash of cream when serving.

Seasonal Relevance

Best prepared during peak tomato season for optimal flavor, but equally reliable year-round when using high-quality canned tomatoes.

Conclusion

A well-made canned pasta sauce is a kitchen essential, offering both convenience and culinary integrity. This recipe respects traditional technique while delivering a reliable, shelf-stable sauce worthy of any professional pantry.

Canned Pasta Sauce Recipe
Pin
Print

Canned Pasta Sauce Recipe

Recipe by Soha
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

95

kcal
Total time

1

hour 

30

minutes

A rich, slow-simmered canned pasta sauce crafted for depth, balance, and long-term storage. This classic tomato-based sauce delivers clean flavor and professional consistency, making it ideal for everyday pasta dishes, baked recipes, and pantry stocking.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 large yellow onion, finely minced

  • 4 garlic cloves, crushed

  • 2 tablespoons tomato paste

  • 2 kg crushed tomatoes (Roma or San Marzano style)

  • 2 teaspoons dried oregano

  • Fresh basil leaves

  • 1½ teaspoons fine sea salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon sugar (optional)

  • Red chili flakes (optional)

Directions

  • Heat olive oil in a heavy pot over low heat and soften the onion until translucent.
  • Add garlic and cook briefly until fragrant.
  • Stir in tomato paste and cook until deepened in color.
  • Add crushed tomatoes, oregano, basil, salt, and pepper.
  • Simmer uncovered on low heat for about 70 minutes, stirring occasionally.
  • Adjust seasoning and acidity. Blend if a smoother texture is desired.
  • Ladle hot sauce into sterilized jars and process using approved water-bath canning guidelines.

Recipe Video

Notes

  • Always follow safe canning practices and acidity requirements.
  • Sauce can be customized after opening with herbs, vegetables, or protein.
  • Store sealed jars in a cool, dark place for best quality.

FAQs

Do I need to add citric acid for safe canning?
Yes, acidity is essential for safe water-bath canning. Follow approved canning guidelines and add citric acid or bottled lemon juice if required.

Can I add vegetables or meat before canning?
Vegetables can affect acidity, and meats require pressure canning. For safety, add extras after opening the jar.

Why does my sauce darken after storage?
Color changes can occur naturally over time due to oxidation but do not affect safety if jars are properly sealed and stored.

Similar Posts