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Basic Fresh Tomato Sauce (Parma Style) - Close-up hero shot of sauce in glass pint jar
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4.80 from 10 votes

Basic Fresh Tomato Sauce Parma-Style

Basic Fresh Tomato Sauce Parma-Style is the easy and flavorful way to preserve your tomato bounty for a delicious taste of summer all year long!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Sauces Dressings and Marinades
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 3 pints
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 5 pounds Roma tomatoes ripe but not overripe (or a combination)
  • 2 medium carrots coarsely chopped
  • 1 large onion coarsely chopped
  • 1 large stalk celery
  • 6 cloves garlic crushed
  • 10 sprigs Italian parsley leaves only
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fine sea salt plus more to taste
  • 1 handful large basil leaves torn into pieces
  • lemon juice IF CANNING

Instructions

  • Cut tomatoes into large chunks and place in a Dutch oven or other heavy, thick-bottomed pot.
  • Add the carrots, onion, celery, garlic, parsley, olive oil and salt.
  • Bring to a simmer over medium-high heat. Reduce heat to low, cover and let simmer for 30 minutes, stirring once or twice.
  • Uncover and continue to simmer for 1-2 more hours or until the combination resembles a thick stew. Stir every 15-20 minutes.
  • Remove from the heat and let cool 1 hour.
  • Working with a ladleful at a time, pass the rough tomato sauce through a food mill fitted with the disk with medium holes into a bowl. If too many seeds go through, switch to the disk with the smallest holes. Discard (compost) the skins, seeds and any remaining vegetables.
  • Return the sauce to the Dutch oven or pot. Add the basil and simmer another 30 minutes or so or until the sauce has thickened to desired consistency.

Notes

The sauce can be cooled, refrigerated and used within 5 days.
TO FREEZE:
  • Ladle cooled sauce into freezer containers, cover and place in the freezer.
HOT WATER BATH CANNING:
  • Add 2 tablespoons of lemon juice per quart jar or 1 tablespoon per pint jar.
  • Ladle into sterilized glass Mason jars, leaving a half-inch head space.
  • Wipe the rims clean with a clean, damp paper towel. Then, place the lids and rims on until just tight.
  • Process jars in a water bath canner for 20 minutes.
  • Carefully remove the jars from the water bath and let them sit undisturbed for 24 hours.
  • BE SURE the lids seal.

Nutrition

Serving: 1jar | Calories: 345kcal | Carbohydrates: 41g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 863mg | Potassium: 2095mg | Fiber: 12g | Sugar: 24g | Vitamin A: 13504IU | Vitamin C: 117mg | Calcium: 126mg | Iron: 3mg