Sweet Love and Ginger

Summer Garden Vegetable Tomato Sauce

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This is a recipe for Summer Garden Vegetable Tomato Sauce that I canned for later use using a pressure canner.

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The tomato bounty is winding down now. I’m so happy that despite my negligence my tomato plants produced enough for me to make a small batch of veggie tomato sauce. Something that’s kind of new in this house. In years past meat sauce has always been the thing, but I’m doing my best to change that, little by little.

I had a ton of vegetables sitting on my counter and in my fridge and they needed to get used up so I pretty much dumped them all in this sauce. I did find that the tomato flavor was dulled by all the vegetables, but it still tasted delicious so it’s a recipe I decided should be recorded.

Here is my Basic Tomato Sauce Recipe if you are interested.

Since adding vegetables to tomato sauce reduces the acidity a pressure canner is required to can it. I’m so happy to finally have one! I cannot wait until the temperatures go down a bit so I can comfortably make broth and can that. I sound like a total dork, but I really cannot wait!

If you are interested in canning your tomato sauce I used this method.

Summer Garden Vegetable Tomato Sauce
Prep time:
Cook time:
Total time:
Serves: 10 Servings
Ingredients
  • ½ cup olive oil
  • 1 small onion, chopped fine
  • 6 cloves of garlic, minced
  • 1 medium carrot, shredded fine
  • 1 cup eggplant, chopped fine
  • 1 cup zucchini, chopped fine
  • ½ cup green bell pepper, chopped fine
  • 10 cups tomatoes, seeded & chopped
  • 2 tsp black pepper
  • ½ tablespoon fresh chopped parsley
  • 1 ½ tablespoons fresh thyme
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt to taste
Instructions
  1. In a large thick bottomed sauce pan heat the oil over medium high heat. Add the onion, garlic, and carrots, cooking for one minute or until it becomes fragrant.
  2. Stir in the eggplant, zucchini, and green pepper and cook for another 2 to 3 minutes until the vegetables begin to soften.
  3. Add the tomatoes & spices and bring the mixture to a boil, stirring occasionally. Once boiling reduces the heat to low and allow it to simmer for 2 to 3 hours, with occasional stirring. Longer cooking times will result in a smoother – less chunky sauce.
  4. Adjust seasoning & serve.
  5. Note: To reduce cooking time use pureed tomatoes or puree the mixture after 30 minutes of simmering and serve.

 

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  1. Very good blog you have here but I was curious about if you knew of any community forums that cover the same topics discussed in this article? I’d really love to be a part of community where I can get comments from other knowledgeable people that share the same interest. If you have any recommendations, please let me know. Cheers!|

    • You should! It’s way easier than you think, but this recipe doesn’t need to be canned you can eat it right away too!

  3. I’m interested in this recipe, even without the extra vegetables. This will be our first year of tomatoes grown at home and we love our tomato sauces. I can’t wait to try this out once our tomatoes finish ripening! 🙂