Homemade Veggie Pasta Sauce

Here’s another recipe that came about from our abundance of tomatoes that ripened late. This is also the last week of canning recipes (for now). This pasta sauce is full of chunky vegetables and herbs that make it perfect for any dish. We enjoy it on spaghetti squash, pizza, with turkey meatballs, whatever you’d like! It makes a very versatile sauce!

6 cups ripe tomatoes (I had about 20 medium sized ones)

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.

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