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Italian-Style Pasta Sauce

Print Makes about 2 pints
Homemade pasta sauce has never been easier or more delicious! Make your own sauce by only adding tomatoes to Ball® Italian-Style Pasta Sauce Mix! With this flex batch bottle, make scalable recipes – from 1 to 11 pints per batch.

Level of Ease:

Easy

Preserving Method:

Waterbath Canning

You Will Need:

For every 2 pints of pasta sauce:
  • 4 lbs fresh tomatoes (about 12 medium)   
OR
  • 1 can (28 oz) crushed tomatoes + 1/2 cup water 
  • 1/3 cup Ball® Italian-Style Pasta Sauce Mix - MIX WELL BEFORE MEASURING 
  • 2 Ball® Pint (16 oz) Fresh Preserving Jars with lids and bands

Use our recipe calculator chart to customize the number of jars from 1-11

Directions:

Prepare Pasta Sauce
  1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
  2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce. 
  3. ENJOY using 1 of the 3 ways listed below.
ENJOY NOW! (Refrigerate up to 1 week)
  1. -OR- FREEZE (Up to one year):
  2. COOL to room temperature, about 30 minutes.
  3. LADLE sauce into jars.  Label
  4. FREEZE sauce for up to 1 year.
-OR-

FRESH PRESERVE (Store up to one year)
  1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
  2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
  3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*
RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.

QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.  *Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

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