Tuscan Tomato Sauce

Marie Overton
Mar 28, 2022
2 min read

Updated: Aug 30

Tomatoes are one of the most prolific fruits (that most people consider vegetables) and so versatile. I am amazed at the many different things we can make with this fabulous fruit/vegetable. (I never know what to call it. It is technically a fruit but I called it a vegetable my whole childhood.) This Tuscan tomato sauce has such a fresh taste. It reminds me of fresh sauce I would make straight out of my garden. I like to not only eat this as a standard pasta sauce, I also really like to eat it over grilled chicken tenders.

Grilled chicken with red tomato sauce on spaghetti, served on a white plate. The table is wooden, adding a rustic touch.

Tuscan Tomato Sauce

“This recipe makes 10 quarts of Tuscan tomato sauce.”

Tuscan tomato sauce Ingredients:

Hands peel an orange tomato submerged in ice water with red tomatoes in a metal bowl on a dark countertop.

Hands scoop seeds from ripe tomatoes over a glass bowl on a granite counter. Cut tomatoes rest on a wooden board, surrounded by vibrant red juices.

Hands chopping yellow and red tomatoes on a wooden board in a kitchen. A colorful bowl of tomatoes is nearby. Brown countertop visible.

22 pounds peeled, seeded, and chopped tomatoes
1c diced celery
1 chopped onion
1/4c chopped green pepper
1/2c minced garlic
1/4c olive oil
2tbsp butter
1.5tbsp oregano
1.5tbsp basil
1.5tbsp parsley
2tbsp sugar
1tsp crushed red pepper
2tbsp lemon juice per quart

Hands sprinkle herbs into a pot of diced vegetables and butter on a speckled countertop. Empty teacups are nearby, with a warm ambiance.

Combine all the ingredients except for the lemon juice in a large pot and simmer for 10 minutes.

Person wearing an apron adds liquid to jars of tomato sauce in a kitchen. The apron reads "Mari." Stove and countertop visible.

I like to put a little of the sauce in the bottom of the hot jar before adding the lemon juice to give the jar a buffer from the cooler temperature of the lemon juice.

Person in apron filling jars with sauce using a ladle in a kitchen. Apron reads "Marie." Stove and pots in the background.

Using a jar funnel, I then fill it up leaving 1-inch headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a pressure canner for 25 minutes at 10 pounds of pressure if at sea level. (Don't forget to adjust the time for your elevation if you are above 1000 feet.)

Chalkboard sign displays pressure canning instructions by altitude. Jars with brass lids are on a countertop. Background shows partial text.

When the processing time is up, let the canner drop pressure down naturally. After the pressure is at zero, remove the lid and allow it to cool for 10 minutes before removing the jars. Place the jars on a heat resistant surface.

Jars of homemade salsa on a kitchen counter, one lifted with tongs. Large pot in the background. Warm colors create a cozy mood.

After 24 hours, make sure the seals are tight by pressing down in the center of each lid. If it pops back, it’s not sealed correctly. If not sealed, place in refrigerator and use in the next few days. If they have a proper seal, remove the ring and wash them with hot soapy water.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

Bowl of chunky tomato sauce next to jars of sauce and yellow tomatoes on a textured surface, creating a rustic kitchen vibe.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.