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This past weekend was a good one. I had a three day weekend so my husband and I went up to my parents for the day and enjoyed spending time with my family. My cousins, brother, aunt, and uncle were all there as well and we had a fun time. My mom made dinner and we had make your own sundaes for desserts. I love going to visit but I usually pretty tired by the time we drive back home in the evening.
The next morning I planned on canning some tomatoes but I couldn’t get moving. When I finally got up and dressed it was so hot and humid there was no way I could can. We don’t have air conditioning and I was hot without turning the stove on. So I waited until mid-afternoon and then got started. I had a ton of tomatoes to use so I made a batch of salsa then turned to make tomato sauce.
Last year I made roasted garlic tomato sauce which we enjoyed all winter long. This year I tried the Italian tomato sauce. I liked that it was packed with vegetables like carrots, celery, and onion. While there wasn’t any Italian seasoning in the original recipe, I added some in and it really made this sauce delicious. I can’t wait to enjoy it over pasta this winter!
This week the Sunday Supper team is sharing all of our favorite sauces in a theme we like to call “Sauce It Up!” When I took a look at this list I was amazed by the creativity of our group. Make sure you stop by and visit all the wonderful sauces this week.
Italian-Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving)
8 c. tomatoes, peeled and cored then pureed
2/3 c. chopped onion
2/3 c. chopped carrot
2/3 c. chopped celery
6 garlic cloves, minced
4 T. lemon juice
2 t. salt
1 t. black pepper
1 T. Italian seasonings
1/2 t. hot pepper flakes
1. Prepare a boiling water canner, jars, and lids.
2. In a large saucepan combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low and boil gently, stirring frequently, for 15 minutes.
3. Ladle the hot tomato sauce into hot pint jars. Leave 1/2 inch of headspace. Remove the air bubbles and adjust the headspace. Wipe the rim and place the lid on the jar. Place the screwband on and tighten to fingertip tight.
5. Remove from heat and remove the lid. Let sit for 5 minutes. Remove the tomato sauce from the canner and let them cool for 24 hours. Check the seals and then store for up to 1 year.
**Makes 5 pints**
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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