1 cup eggplant, diced
1 cup green bell peppers, diced
1 cup onion, diced
1 cup fresh mushrooms, diced
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh parsley, finely chopped
1 tsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp sea salt
1 tsp black pepper
¼ cup white wine vinegar
1 Tbsp olive oil
- Cut stems off of the tomatoes and quarter them. In a large stockpot, bring tomato quarters, vinegar, olive oil, sea salt and black pepper to boil.
- Once tomatoes are cooked until very soft, blend with an immersion blender until desired consistency.
- Add in diced eggplant, bell peppers, onion, mushrooms, garlic and fresh herbs. Continue boiling until other vegetables are cooked (about 15 minutes).
- Ladle pasta sauce into prepared jars and finish canning however you’d like.
- This can actually be eaten immediately, but it does taste a little better if it has set for a couple weeks.
- You can also puree your tomatoes before cooking by using a food processor. This would cut out the need for an immersion blender.
- If you don’t like your pasta sauce chunky, you can also blend up your other vegetables to your desired consistency.
- We’ve done this both ways. My son loves spaghetti but doesn’t like to “see” the vegetables in the sauce. So I have blended up the vegetables with the tomatoes so he’s still getting the extra nutrients but doesn’t know what all is in there.