Fresh Spicy Tomato Sauce

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Recipe - Fresh Spicy Tomato Sauce in canning jars with tomatoes, garlic and herbs on cutting board

From the Weston Kitchen


  • 7 pounds tomatoes, stems removed and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • ¾ cup chopped fresh basil leaves
  • 1/3 cup chopped fresh oregano
  • ¼ cup fresh chopped parsley
  • 2 tablespoons tomato paste
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon dried crushed red pepper
  • ½ teaspoon coarse black pepper


  1. Process tomatoes through a tomato strainer fitted with a salsa screen. Set aside.
  2. In a large Dutch oven over medium-high, heat the oil. Add onion and garlic. Cook and stir until onion is clear and garlic is golden, about 4 minutes.
  3. Stir in tomatoes, basil, oregano, parsley, tomato paste, sugar, salt, dried crushed red pepper, and black pepper. Heat until mixture comes to a boil.
  4. Cover, leaving lid ajar. Reduce heat and simmer sauce for 1½ to 2 hours or until desired consistency, stirring occasionally.

Makes: 1 1/2 quarts


· One pound of tomatoes equals about 2 large or 3 medium-sized tomatoes.

· To preserve Fresh Spicy Tomato Sauce, cool sauce and fill glass canning jars. Follow glass jar manufacturer’s directions for water bath canning

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