Three Tomato Vegetable Sauce (canning)

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

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

Recipe

• 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 reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.
• 3 soak sun-dried tomatoes in boiling water until softened. drain, chop, and add to sauce.
• 4 add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.
• 5 continue to boil gently until sauce is desired consistency. this may take up to an hour.
• 6 discard bay leaves and stir in parsley.
• 7 ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.
• 8 process in a hot water bath 35 minutes for pints, 40 minutes for quarts.
• 9 yield will vary according to your ingredients.
• 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 time does not include processing time.