easy chunky canned pasta or pizza sauce

How To Make easy chunky canned pasta or pizza sauce

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  1

  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.
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  2

  Stir in Italian Seasoning and chili pepper flakes.
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  3

  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.
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  4

  Sterilize jars and prepare lids.
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  5

  Stir basel and oregano into tomato sauce just prior to filling jars. Taste and add salt and pepper as desired.
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  6

  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.
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