Pasta Sauce

Serves: 4 Pints

Pressure Cooking Time: 20 minutes/High Pressure

Headspace: 1 inch


  • 5 pounds tomatoes, cored and chopped
  • 2 tablespoons olive oil
  • ¾ cups onions, chopped
  • 4 garlic cloves, peeled and chopped
  • ½ pound mushrooms, chopped
  • ¼ cup parsley, chopped
  • 1 ½ teaspoons salt
  • 2 bay leaves
  • 2 teaspoons oregano
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar, to taste


  1. Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then process through a food mill or sieving to remove skins and seeds.
  2. In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until tender. Place the sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil.
  3. Lower heat and simmer, uncovered for approximately 25 minutes or until desired thickness, stirring frequently to avoid burning. Skim any foam from top of sauce as you stir.
  4. Taste and add more brown sugar if desired as tomatoes vary in tartness. If more sugar is added bring to a simmer for 5 more minutes.
  5. Remove bay leaves. Ladle into jars leaving 1 inch of headspace. Cap and seal. Place in the canner with 2 to 3 inches of hot water.