Pasta Sauce With Fresh Herbs

Pasta Sauce With Fresh Herbs

When tomatoes are in abundance at the farmers market, I like to pick up some San Marzano tomatoes and make this sauce. A delicious and versatile sauce to have on hand in the winter because it is great over cooked squash, pasta, gnocchi or used as a sauce for pizza. Any paste tomatoes will work, and I even throw in some field tomatoes sometimes. Once you make this sauce, you will be sure to add it to your fall canning every year!
YIELD : 6-500 ml jars
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Water Bath Processing Time 35 minutes
Total Time 2 hours 50 minutes
Course dinner, lunch
Cuisine Italian
Servings 24 servings
Calories 50 kcal


  • 12-litre pot
  • food processor
  • or optional: KitchenAid with a fruit/vegetable strainer attachment
  • canning pot
  • wire basket or tray for the bottom of the canning pot
  • jar lift
  • magnetic wand for lid placement
  • funnel
  • scissors
  • 6-500 ml sterilized jars and rings
  • 6 snap lids


  • 12 pounds tomatoes (about 3 litres and 250 ml of tomato puree after peeling and processing) peeled and blended in a food processor or processed through a KitchenAid vegetable strainer attachment (in this case no need to peel)
  • 1 tablespoon balsamic vinegar
  • 2-3 tablespoons brown sugar
  • 2 tablespoons kosher salt or 4 teaspoons of regular table salt
  • 1 teaspoon ground black pepper
  • 2 cups fresh basil use the scissors to snip and measure after snipping
  • ½ cup fresh oregano use the scissors to snip and measure after snipping
  • ½ cup fresh parsley use the scissors to snip and measure after snipping
  • 1-2 teaspoons crushed chili flakes optional
  • 6 tablespoons lemon juice


Prepare the tomatoes:

  • If using a food processor, blanch tomatoes in boiling hot water for 45 seconds and then cool quickly by putting them in ice water. Peel the tomatoes and cut into large chunks.
  • Add tomato pieces in small batches to a food processor and blend. Transfer the blended tomatoes to the 12-litre stainless steel pot.
  • If using a KitchenAid vegetable strainer and mixer, process unpeeled tomatoes and transfer the tomato juice to the 12-litre stainless steel pot.

To make the sauce:

  • Add the balsamic vinegar, brown sugar, salt and ground black pepper to the tomatoes in the pot.
  • Bring the mixture to a boil over medium-high heat, reduce the heat and simmer uncovered for 75 minutes. Stir frequently.
  • Remove from the heat and add the snipped basil, oregano, parsley and, if using, the crushed chili flakes.
  • Fill each sterilized jar with the pasta sauce halfway, add 1 tablespoon of the lemon juice, continue to fill with the pasta sauce leaving ½" headspace. Stir the pasta sauce with a sterilized spoon to remove air bubbles.
  • Wipe each jar rim with a paper towel or cloth dampened with hot water.
  • Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds; this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
  • Process using the boiling water method in a canning pot for 35 minutes. (Make sure to start timing when the water returns to a full boil after adding the pasta sauce-filled jars.)
  • Shut off the canning pot and leave the lid on while the jars rest in the pot for 5 minutes. This is called venting.
  • Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
  • Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the pasta sauce without the rings in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.



Serving: 1=¼ of a jarCalories: 50kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 596mgPotassium: 572mgFiber: 3gSugar: 7gVitamin A: 2142IUVitamin C: 35mgCalcium: 46mgIron: 1mg
Keyword basil, canning, herbs, oregano, parsley, sauce, tomato, water bath processing
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