Fagor Cookbook Cookbook - Pasta Sauce

21

PASTA SAUCE

Servings: 4 pints

Headspace: 1 inch

Time: 20 minutes / high pressure setting

Ingredients

5 lbs tomatoes cored and chopped

2 tablespoons olive oil

3/4 cup peeled, chopped onion

4 garlic cloves, peeled and minced

1/2 pound mushrooms, chopped

1/4 cup fresh parsley, chopped

1 1/2 teaspoons salt

2 bay leaves

2 teaspoons oregano 

1 teaspoon black pepper

1/4 cup brown sugar

Directions 

Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then 

running through a food mill or sieving to remove skins and seeds.

In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until tender. Place the 

sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to 

a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid 

burning. Ladle into Jars leaving 1 inch of headspace.  Cap and seal. Place in the canner with 2 

to 3 inches of hot water. 

Process for 20 minutes / high pressure setting.

Pressure Canning Recipes: EVERYDAY SAUCES