How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Canned Chunky Tomato And Vegetable Sauce?

You need 10 ingredients. The key ingredients include: 3 kg roma tomatoes (ripe, firm with thin skins if possible), 5 small zucchini, 2 green peppers, 2 red peppers, and more.

Is Canned Chunky Tomato And Vegetable Sauce suitable as vegetarian?

Yes, Canned Chunky Tomato And Vegetable Sauce falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Canned Chunky Tomato And Vegetable Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Canned Chunky Tomato And Vegetable Sauce Recipe

Name: Canned Chunky Tomato And Vegetable Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 kg roma tomatoes (ripe, firm with thin skins if possible); 5 small zucchini; 2 green peppers; 2 red peppers; 2 garlic cloves; chopped flat leaf parsley; 1 teaspoon basil (or more to taste); 1 teaspoon oregano (or more to taste); 1/2 teaspoon black pepper; 2 tablespoons kosher salt (or salt with large crystals)

Canned Chunky Tomato And Vegetable Sauce

Eats Now Editorial Team · 257 kcal · Vegetarian

1
Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
2
Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
3
Peel and chop the onion and peel and mince the garlic.
4
Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
5
Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
6
Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
7
When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
8
Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
9
Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
10
Repeat until all the jars are filled.
11
When the jars have cooled turn the right way up and store.
12
This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
13
Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Canned Chunky Tomato And Vegetable Sauce

Tips for the best results

Variations & substitutions

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