Chris’ Sunday Sauce

October 30, 2023 / by Garianne
★★★★★
0 Reviews jump to recipe

It’s here! My husbands famous Sunday Sauce has officially made it to the blog and I am so happy to share it with you all. Chris and his family have always made Sunday Sauce and clearly perfected it over the years. A few things I want to note:

  • We make our sauce in bulk – this recipe is to make 2-3 jars. If you’re looking to make a ton like we do just double or triple the recipe.
  • When it comes to properly sealing food there are a few gadgets we use that I have linked in my shop here.
  • We would typically use real tomatoes for this recipe, but considering our garden was small this year + the time of year, we switched to canned – which works just as well! If you want to use real tomatoes go for it! Super simple just dice them up in place of the canned amount.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chris’ Sunday Sauce


  • Author: Garianne Gagliardi

Ingredients

Scale

1/4 cup olive oil

1 sweet onion
4 cloves garlic
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
1 tablespoons salt
1 tablespoons black pepper
1 cup red wine of your choice
1 can crushed tomatoes
1 can sliced tomatoes
1 can tomato paste
Fresh basil leaves
1/2 can water


Instructions

Olive oil into big pot, cook onion and garlic until translucent (5-8 mins).

Add red wine and spices (2-3 mins)

Add diced tomatoes bring to boil for 5 mins.

Add fresh basil and emulsify with Emerson blender.

Add crushed tomato can and 1/2 cup water.

Simmer sauces on low for 4-5 hours stirring every 15-20 mins.

Leave the lid half on and half off so condensation can rise.

Prep mason jars with fresh basil and 2 tablespoons of lemon juice (from bottle) transfer to mason jars 1/2 from top of the jar (for expansion and contraction).

Wipe the rim of the jar clean of debris for tight seal.

Put mason jars into boiling water for 20 mins with water over the lids – can be stored in cool dry place for up to a year.

Notes

  • when prepping sauce in bulk to be stored the lemon juice contains citric acid needed to help the sauce stay preserved for longer!
  • one whole leaf of basil in the mason jars gives a beautiful pungent flavor.
  • write the date with a sharpie on top of your mason jars before storing away.

Nutrition

  • Serving Size: 2-3 large mason jars

2 comments

  1. Will definitely be trying. Did you mean diced tomatoes? I have never heard of sliced tomatoes. There are only two of us so I plan to make some pint sized jars as well as quart sized. Tha k you for sharing this

WHAT DO YOU THINK OF THIS RECIPES?

Rate + review

Your email address will not be published. Required fields are marked *

Recipe rating

lets-work-together

Hi, I’m Garianne

A content creator, food lover, and mom. I’m so glad you’re here! This is where you can find all my healthy recipes and kitchen products I love.

In the mood for:

Shop My Faves

Chris' Sunday Sauce

Ingredients

Instructions