Jars for Pasta Sauce

pasta sauce jars

It’s difficult to offer any good argument to support buying pasta sauce jars when it’s so easy to make your own, much more delicious versions. Most will keep for up to a week if stored in the fridge in sealed, sterilised pasta sauce jars or about a month if frozen. Making your own also usually works out to be an economical solution too, if you buy ingredients and jars for pasta sauce in bulk.

Simple tomato and basil pasta sauce jars

Everyone needs a basic tomato sauce recipe to turn to. This one can be served on its own with a little pasta and parmesan cheese if you need some thing in a hurry or you can add it to prawns, chicken or vegetables.

  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 x 400g tins of chopped tomatoes
  • ¼ teaspoon dried chilli flakes
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons soft dark brown sugar
  • 1 handful fresh basil leaves, finely chopped

Cook the onion and garlic over a gentle heat with the olive oil until soft. Add the tinned tomatoes, chilli flakes, vinegar and sugar and simmer for about 45-55 minutes. Add the basil, season and stir. This sauce is quite chunky in texture but you can whizz it in a food processor quickly if you prefer a smoother texture.

Tomato and vodka pasta sauce jars

This is a more adult and sophisticated version of the above.

  • 2 tablespoons extra virgin olive oil
  • 200ml jar tomato passata
  • 2 cloves garlic, minced
  • 5 fresh basil leaves, finely chopped
  • 200ml single cream
  • 150ml vodka

Heat the olive oil gently in a saucepan and add the garlic. A couple of minutes later, when the garlic is golden, pour in the passata and basil leaves. Cook on a low to medium heat for about 10 minutes then season to taste. Remove from the heat and stir in the cream and vodka.

Creamy mushroom pasta sauce jars

  • 100g unsalted butter, cubed
  • 3 tablespoons extra virgin olive oil
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 Portobello mushrooms, chopped
  • 200ml white wine
  • 200ml double cream
  • 1 tablespoon fresh parsley, chopped

Melt the butter and olive oil together in a pan and cook the onion and garlic gently until soft. Add the mushrooms and keep cooking until they are soft and season well. Add the white wine and cook, bubbling gently, until the liquid has reduced by about half. Add the cream and cook for a further five minutes. Finally stir in the parsley.

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