The BEST Homemade Canned Tomato Sauce (Le Bottiglie di Pomodoro)

Category: Recipes Comments: 22 comments

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Summer is finally here! Even if not officially, the tomatoes sprouting everywhere tell me “It’s a good ol’ summertime”. As promised a few posts back, I am going to show you how I, yours truly, bottles my homemade tomato sauce for the year. No, we don’t have a tomato grove or garden, no I don’t have a large kitchen, and no I don’t have a  pressure canner….it’s me, my recipe, and my tomatoes under the Sicilian sun!

Note: I have to say this, so please forgive me: The canning method I use is what I have learned here in Sicily and believe to work best for my family. I am not in anyway against pressure canning nor do I feel my method is any less safe than that of pressure canning. Please use the method you feel safest with as I am not responsible for any mishaps or illnesses.

….whew! Now…… on to the fun stuff!

Do you remember my sweet Sicilian neighbors, Sara and her husband Michele from the prior posts? Well, having the green thumb he has, he knows where to get the best fresh tomatoes for canning. Here in Italy, most of the vegetables come from down here in Sicily due to the vast amount of agricultural land we have. So the growers literally pick the tomatoes of the vine in the morning, let’s say by noon……they are then taken to wholesale warehouses where the trucking companies buy, for example, the tomatoes and then off they go to the north of Italy to be distributed to the supermarkets.  The beautiful thing is that this warehouse is also open to the public =D So I bought my tomatoes…….100 POUNDS for €20,00 ( $26.00 ) …..Was that terrific or what?! I know you are thinking how on earth am I going to process 100 pounds of tomatoes? Not to worry! Some will be used for my sun dried tomatoes (a furture post =) and the rest I’ll be canning in phases. So, now that you have a bit of how it works here in Sicily, on with the tomatoes!

Here are my beauties….these kinds of tomatoes are called “datteri” in Italian (because they look like “dates”)…..smaller sized but oh so sweet and juicy! But you can use whatever tomatoes you would like.

First, wash and cut the tomatoes. Place the tomatoes in a large stockpot and add the following ingredients…..it’s very similar to the pasta sauce base I usually make (….see my other post “Pasta Sauce with Garlic, Red Wine and Arugula”….)

- 1 cup of olive oil

- 1\2 to 3\4 cup of red wine

- 1\3 cup of dried herbs (whatever you like…..I use a mixture of rosemary, basil, oregano….. and just a bit of sage, if I have it growing on my balcony)

- 6 to 7 large garlics, smashed

- 4 to 6 large bay leaves

- Salt, to taste

Once the ingredients are added, mix with a wooden spoon to incorporate the flavors.

Then, using a potato masher, mash the tomatoes a bit to help break apart the pieces and allow the flavors to develop even further. Bring the stockpot to a boil and then reduce to a simmer, cooking for 2 hours until nice and deep red in color with some of the liquid evaporated.

Once ready, remove the large bay leaves, place a large glass bowl under and begin straining using a tomato strainer (called “passatutto”) like an Italian!.…fitted with the largest disk to strain out the really thick peels….you will still get the yummy pulp if using the largest disk (…..I can’t have tomato sauce without pulp!)

ahhhhhh! If only you could get a whiff!!!!!

homemade tomato sauce

Let the sauce cool down for about half an hour, then begin filling your sterilized jars\bottles. I sterilize my jars using the old fashioned plunging each jar and lid in boiling water method. I’ve heard you can also run the dishwasher to sterilize them.

Note: You can reuse the glass jars until you see them compromised (glass cracking, chips, etc….) The lids, I would change every 3-4 uses or when you see them weakening (not closing easily, metal chipping, etc….). If you generally buy the same products over and over (mayonnaise, sauce, etc) you will always have extra jars and lids!

Here they are all sterilized and ready to be filled…….Yes, the towels are clean, that black mark you see on the towel is a burnt mark….it once accidentally touched the flame on the stove =( ……hubby doesn’t know that I nearly burned the house down, and I plan to keep it that way! =D

Here they are with my handy dandy canning funnel! Would you believe I just found this last year!?…Before that, I was using an oil funnel that you use on cars =D  It was the only thing I found with somewhat of a wide spout! But now, oh…It’s so much easier filling these jars.

When finished, fill a large stockpot with about two cups of water….place your jars in…..fill with more water until the jars are almost completely submerged and bring to a boil. If you are worried about the jars noisily dancing together, just place clean fingertip or washcloth towels in between the jars.  Boil on medium for about 30 minutes.

Then, line a large laundry basket or container with a thick heavy blanket and place the basket in a draft free, undisturbed area of your kitchen or house. Using jar tongs, remove the jars and place them inside the basket, covering them well with more blankets on top so they stay warm initially and cool down gradually….you will hear their lids pop and start to vacuum seal as the day passes. Let them stay in the basket at least two full days. Then check each lid to make sure each is air tight! To check the lid, press down in the center……if it’s airtight, you will see the center sucked in and it won’t click down……if it clicks down, it’s not air tight….so just open the jar and place in the fridge or transfer to a container and freeze for later use.

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Store in the pantry and you have the best pizza and pasta sauce ready for you meals…..just add whatever other ingredients you like, e.g. onions, more garlic, etc after opening the jar and prepare your delicious meal =)

Happy tomato canning!

Wanita =)

22 comments to The BEST Homemade Canned Tomato Sauce (Le Bottiglie di Pomodoro)

  • Heather Phillips  says:

    Love the recipe- I would love to try it- how many lbs. of tomatoes did you use for the recipe above?

    Thanks!

    Heather

    • Wanita  says:

      Hi Heather! I think it was roughly 25-30 pounds. I’m so glad you would like to try the recipe. Let me know how it works out for you! =)

  • jackie jensen  says:

    Hi I do alot of canning and I grow most of it, I’m wondering if you could tell me where I can buy the datteri seeds from, I have grown many different kinds of tomatoes and have never heard of datteris. I’d like to try them always searching for better tasting produce. Thank you, Jackie

    • Wanita  says:

      Hi Jackie! Hmmmm, I did a search on line for you to see what would be the equivalent of the Italian “datteri” and they say it’s part of what we would call in the States, “grape tomatoes”. I personally, have never seen these kinds growing up in California, however I’m sure if you look into the different species of grape tomatoes you may find more information on line and where to buy the seeds =)

  • Amy Alley  says:

    If you had to substitute for a tomato readily available in the states what would you recommend? I’m growing a bunch of romas now. How would that compare?

    • Wanita  says:

      Hi Amy! Thanks for taking the time to write =) Romas are fine….actually that’s what I use when I visit and can tomatoes for my parents in California since they don’t have datteri tomatoes. The sauce won’t be “dolce” as they say in Italian (meaning not as sweet), but I find them as a good substitute nontheless….just make sure your romas are nice and ripe. When I checked online, they say that datteri are from the “grape” tomato family. So if you can find grape tomatoes, you may have a very close match =)

  • Amy Alley  says:

    Thank you!!! Can’t wait to try this and the sundried tomatoes. Will be looking for a new variety of tomato also.

    • Wanita  says:

      Hi Amy! No problem! I hope you enjoy making both recipes =)

  • Judy  says:

    Have I been living in a cave? I thought to can anything, you had to buy the canning jars, the lids and rings. At least that’s what my grandmother did. You just re-use regular jars? OMG, what a money saver that would be.

    • Wanita  says:

      Hi Judy! LOL….no you are not living in a cave….actually, before I moved to Italy, I thought the same thing! While it’s great to change the jars and lids every time you can food, I personally feel, after living here, that it isn’t necessary. Yes, you can re-use regular jars but remember a couple of things when recycling store bought jars 1) You MUST sterilize the lids and jars before canning 2) The glass jars can be reused many times as long as they are not compromised by cracks or chips….the lids, I would change every 3-4 uses or when you see the lids weakening (not closing easily, etc)….if you buy a lot of products from the stores with jars and always save them, you will always have extra jars and lids! =)

  • Amanda  says:

    I have heard of reusing jars but never seen the process on a blog. I’m amazed!

    • Wanita  says:

      Hi Amanda! Yes, you can reuse them…just be sure to sterilize them before and change the lids after every couple of uses….then you are good to go! =)

  • Marianne  says:

    Hi there,
    How many jars would you need for this recipie ? How long is the shelf life?

    • Wanita  says:

      Hi Marianne! You would need at least 20-30 jars….shelf life is 1 year for sure….mine never last past the year =D….we go through them too quickly!

  • John  says:

    Holy moley, reusing jars and lids??!! I also was told to buy new rings. I just last week threw out a bunch of small jars with lids because the “Ball” lids did not quite fit. Dang, what a waste. But now I know I can use the store bought jars. I am heading out to town to by some bay leaves and Italian seasoning and giving it a shot. I love to garden but most of what I produce was given away because I did not want to take the time, have all the equipment to can. I made plum jam last week, with less sugar added (Diabetic) and it was wonderful. I can’t wait to try this recipe. Thank you, thank you, thank you

    • Wanita  says:

      Hi John! Have fun making the recipe….you won’t be dissapointed! You are very welcome =)

  • Dawn  says:

    I want to can my own sauce, but it includes fresh garlic, onions and sugar. Is this something I can do with a pressure cooker or do I need to just can the basics and add these ingredients afterwards? I’d like to give these as gifts or possibly sell at my local farmer’s market, but I can’t seem to find the best process. I’ve seen so many things on blogs that say “you can’t can your personal sauce recipe” because of the acid/PH levels. Your recipe contains the most ingredients I’ve seen to date in basic water-bath canning. Any advice or other resources? Thanks!!!

    • Wanita  says:

      Hi Dawn! I’m not sure about canning with sugar? I genarally add garlic, but not onions only because I prefer garlic to onions when canning. I have come accross articles where people have canned everything from veggies to meat (believe it or not) with a pressure canner. I’ve never used a pressure canner personally, although I’m sure it’s a very trusted and secure method. I feel tomato sauce is safe to can water-bathed because tomatoes have high acid\PH levels. However, in my experience, I can only tomato sauce in water bath canning like most women here, and I do add some garlic, wine and herbs….but that’s as much as I’ll add when canning. I’ve canned my sauce yearly, but never to sell….only for my family. If you are going to sell the sauce, I would personally pressure can, to be on the safe side. Sure you can also just make the basic sauce and add the ingredients you mentioned afterwards….when I use my sauce for pizza, I then top the sauce with more ingredients and it’s delicious beyond words. Do what makes you feel comfortable. And the key is using fresh, ripe tomatoes…..your sauce depends on that! =)

  • Meghan  says:

    Hello!

    I am looking to can this weekend. Just making sure the acidity levels are good for canning in this recipe. Does the acid come from the addition of the red wine?

    • Wanita  says:

      Hi Meghan! Most tomatoes have enough acidity to can on their own…..I just add wine because I like the pronounced flavor in gives the sauce with the passing of time. My understanding is that the wine won’t raise the acidity…it’s just a taste preferency =)

  • Natalie  says:

    I have canned tomatoes and tomato sauces for years without adding anything extra for acidity. Never had any issues. I always use a Roma type tomato that I start from seed and grow. My favorite for Italian type sauces is the San Marzano. This year it has been excellent. In the past I have added a little sugar, but didn’t need to with this batch. I have added onions and peppers to the sauce before canning with no problems either. I like your idea of adding those later. I always use the water bath method of canning. I left out the wine today because I didn’t have any. But the sauce is still so good I could eat it with a spoon all by itself! Just found your blog today and love it! My grandmother is full blooded Italian so I love finding blogs like yours. Thanks!

    • Wanita  says:

      Hi Natalie! Thanks for sharing your experience! There is nothing like homemade canned tomato sauce =) Gather as many recipes from your “nonna” (grandmother) as possible because that’s as authentic as it gets! My neighbor here in Sicily is always teaching me Italian cooking methods I never knew of…..and the food, oh my goodness! Thanks for your kinds words about the blog…keep visiting =) Buona Giornata!

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