Three Tomato Vegetable Sauce (Canning)

Ingredients

• 10 plum tomatoes, peeled and chopped
• 10 large tomatoes, peeled and chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 large zucchini, chopped (about a 10-12 inch zucchini, no monster zucchini)
• 1 large green pepper, chopped
• 1/2 cup sun-dried tomato (dry, not oil-pack)
• 2/3 cup red wine
• 1/2 cup red wine vinegar
• 2 bay leaves
• 1 tablespoon pickling salt
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   Combine tomatoes, garlic, celery, carrots, onion, zucchini and green pepper in a large pot. Add 3/4 cup water and bring to a boil.

2. 2

   Reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.

3. 3

   Soak sun-dried tomatoes in boiling water until softened. Drain, chop, and add to sauce.

4. 4

   Add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.

5. 5

   Continue to boil gently until sauce is desired consistency. This may take up to an hour.

6. 6

   Discard bay leaves and stir in parsley.

7. 7

   Ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.

8. 8

   Process in a hot water bath 35 minutes for pints, 40 minutes for quarts.

9. 9

   Yield will vary according to your ingredients.

10. 10

    Use on pasta adding fresh herbs, grated cheese and/or additional vegetables. Add a protein such as beans, sausage or tofu for a complete meal. Stir into soups or stews. Add to casserole dishes. This sauce can be used in many ways.

11. 11

    Time does not include processing time.