If you love your pasta, you have probably heard of this sauce before. We have already covered canning tomato sauce and homemade alfredo sauce recipe, in earlier posts on this blog. That is definitely not going stop me from sharing this canning pomodoro sauce recipe.
Out of curiosity, I went digging only to find out that the term Pomodoro, pretty much means tomato in Italian. What separates this sauce from the rest is the combination of five main fresh ingredients. There is also the herbs and seasoning, that has to be added in just the right amounts to ensure that all the flavors are blended well together.
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Here’s What You’ll Need:
- roma tomatoes
- sweet or regular onions
- garlic
- extra virgin olive oil
- crushed red chili flakes
- sugar
- kosher salt (or pickling salt)
- freshly ground pepper
- fresh basil or oregano
- butter
- grated Parmesan cheese
- food processor
- large pot
- water bath canner
- canning jars with lids
- canning utensils
You will need to puree the tomatoes for this sauce in the food processor, but before you do it would be wise to mince the onions and garlic first. After prepping those ingredients, it is time to take them to the stove and cooking them in the pot. It will take about half an hour to cook the sauce, it will be ready when it thickens.
Packing the jars is next, with a sprig of either basil or oregano dropped into each jar before using the ladle to fill the jars. Half an inch of headspace will be sufficient. after screwing on the lids process the jars in the water bath canner. Use the jar lifter, to lift the jars out and onto the kitchen counter. Don’t forget to lay down the kitchen towel first.
You can get the full recipe & instructions on the Noshing With The No Lands blog, here…
You can watch the video below on Scott Conant’s Pomodoro Sauce…
You can watch the video below on Fresh Pomodoro Sauce…
You can watch the video below on Pomodoro Sauce by Cooking for Bachelors TV…
