Easy Chunky Canned Pasta or Pizza Sauce

Tess Geer


This sauce can be made to your preference and is super easy. Nearly all ready made canned pasta and/or pizza sauce contains sugar. This recipe has no sugar and it's not missed. Spice it up, add something new or take something out. It's easy to make it your own!

pinch tips: Perfect Pasta Every Time



7 pints




1/2 c
chicken bouillon cubes
6 clove
garlic, minced
large onion, chopped
2 Tbsp
italian seasoning
2 tsp
chili pepper flakes
4 can(s)
diced tomatoes, 28 oz
1 can(s)
tomato sauce
1 can(s)
crushed tomatoes
1/2 c
basel, fresh chopped
2 Tbsp
oregano, fresh chopped
salt and pepper to taste
1-2 tbs tomato paste, optional

Directions Step-By-Step

Place chicken bouillon cubes, water, onion and garlic in a large stock pot. Cook over medium heat until bouillon is dissolved and garlic and onion are soft. Add more water if necessary.
Stir in Italian Seasoning and chili pepper flakes.
Add diced tomatoes, tomato paste if using, tomato sauce and crushed tomatoes. Bring to a gentle boil the reduce heat to a very low simmer. Simmer until sauce is thickened, approximately 45 min to one hour, stirring frequently. The sauce does splatter easily so you might want to use a splatter screen.
Sterilize jars and prepare lids.
Stir basel and oregano into tomato sauce just prior to filling jars. Taste and add salt and pepper as desired.
Fill jars leaving 1/2 inch headspace. Run a small spatula around inside of jars to remove air bubbles. Wipe jar tops with a damp paper towel, place lids and rings to finger tip tight. Process in boiling water bath 35 minutes for pints, 40 minutes for gallons. Remove and place on a towel out of direct sunlight. Let rest for 24 hours. Check seals. Store in a cool, dark place. Keeps for up to one year.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #canned, #sauce, #Pizza