Easy Chunky Canned Pasta Or Pizza Sauce Food

EASY CHUNKY CANNED PASTA OR PIZZA SAUCE

Steps:

• Place chicken bouillon cubes, water, onion and garlic in a large stock pot. Cook over medium heat until bouillon is dissolved and garlic and onion are soft. Add more water if necessary.
• Stir in Italian Seasoning and chili pepper flakes.
• Add diced tomatoes, tomato paste if using, tomato sauce and crushed tomatoes. Bring to a gentle boil the reduce heat to a very low simmer. Simmer until sauce is thickened, approximately 45 min to one hour, stirring frequently. The sauce does splatter easily so you might want to use a splatter screen.
• Sterilize jars and prepare lids.
• Stir basel and oregano into tomato sauce just prior to filling jars. Taste and add salt and pepper as desired.
• Fill jars leaving 1/2 inch headspace. Run a small spatula around inside of jars to remove air bubbles. Wipe jar tops with a damp paper towel, place lids and rings to finger tip tight. Process in boiling water bath 35 minutes for pints, 40 minutes for gallons. Remove and place on a towel out of direct sunlight. Let rest for 24 hours. Check seals. Store in a cool, dark place. Keeps for up to one year.

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

CHUNKY TOMATO SAUCE

Steps:

• In a large pot on medium heat, heat the oil. Add in the onions and garlic, sprinkle with salt and cook for 4 minutes until the garlic becomes fragrant. Add in the diced celery and carrot and cook for another 5 minutes.
• Add in the chopped tomatoes, basil, oregano, chilli flakes and red wine vinegar and leave everything to cook for 25 minutes.
• Once the tomatoes are completely stewed and the sauce has thickened you can serve it as it or use an immersion blender (or transfer to a blender) and blend until completely smooth.

HOMEMADE CANNED SPAGHETTI SAUCE

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

Steps:

• Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
• Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
• Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
• Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
• Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
• Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHUNKY SPAGHETTI SAUCE

Steps:

• Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

EASY PIZZA SAUCE III

Steps:

• In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.