Puttanesca Pasta Sauce
I always leave making pasta sauce to the end of the tomato season because I find it is the least amount of work when processing tomatoes, as the stove does most of the work. This pasta sauce is so worth canning - the flavours are nothing like you can get in a store-bought pasta sauce. It is great just served over pasta, but it is super fantastic when served with a skewer of grilled shrimp.
YIELD : 6-500 ml jars
WATER BATH PROCESSING TIME: 35 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
- 12-litre pot
- food processor
- or optional: KitchenAid Mixer with vegetable strainer attachment
- canning pot
- wire basket or tray for the bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- microplane zester
- 6-500 ml sterilized jars and rings
- 6 snap lids
- small nonstick fry pan
- 12 pounds tomatoes (about 3 litres and 1 cup of tomato puree after peeling and processing) peeled and blended in a food processor or processed through a KitchenAid vegetable strainer attachment (in this case no need to peel)
- ¼ cup garlic minced
- 1½ oz oil-packed flat anchovies chopped fine
- 2 tsp crushed chili flakes
- 1 tbsp balsamic vinegar
- 1 cup sun-dried tomatoes (not oil packed) snipped into small pieces
- 2-3 tbsp brown sugar
- 2 tbsp kosher salt or 4 teaspoons of regular salt
- 1 cup fresh oregano snipped with scissors
- ¾ cup capers soaked in cold water and rinsed and drained
- 1 375 ml jar of sliced Kalamata olives drained of liquid and chopped
- 1 tbsp lemon peel finely shredded
- 6 tbsp lemon juice this will be added to each jar to ensure that the tomato sauce has the proper acidity for safe storage
Prepare the tomatoes:
- If using a food processor, blanch tomatoes in boiling hot water for 45 seconds and then cool quickly by putting them in ice water. Peel the tomatoes and cut into large chunks.
- Add tomato pieces in small batches to a food processor and blend. Transfer the blended tomatoes to the 12-litre stainless steel pot.
- If using a KitchenAid vegetable strainer and mixer, process unpeeled tomatoes and transfer the tomato juice to the 12-litre stainless steel pot.
To make the sauce:
- Saute the minced garlic, finely chopped anchovies and crushed chili flakes in the small fry pan for 1 minute.
- Add the garlic mixture, snipped sun-dried tomatoes, brown sugar, salt, and vinegar to the tomatoes in the pot.
- Bring the mixture to a boil over medium-high heat, reduce the heat and simmer uncovered for 75 minutes. Stir frequently.
- Remove from heat and stir in the rinsed capers, chopped Kalamata olives, lemon peel and oregano.
- Fill each sterilized jar with the pasta sauce halfway, add 1 tablespoon of the lemon juice, continue to fill with the pasta sauce leaving ½" headspace. Stir the pasta sauce with a sterilized spoon to remove air bubbles.
- Wipe each jar rim with a paper towel or cloth dampened with hot water.
- Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds; this softens the seal.) Add the sterilized ring and tighten to finger tip tightness.
- Process using the boiling water method in a canning pot for 35 minutes. (Make sure to start timing when the water returns to a full boil after adding the pasta sauce-filled jars.)
- Remove the jars using a jar lift and place on a cutting board. Do not disturb for 24 hours.
- Remove the rings and inspect the jars. Wipe the jars clean with a soapy cloth. Store the pasta sauce without the rings in a dark cool place for up to a year. If any jars have failed to seal, store in the fridge and use immediately.
Serving: 1=¼ of a jarCalories: 69kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 759mgPotassium: 738mgFiber: 4gSugar: 9gVitamin A: 1975IUVitamin C: 36mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!