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olive oil celery onion green bell pepper carrot garlic tomatoes water chicken bouillon granules bay leaves red pepper paprika saffron oregano basil thyme orange clam juice white wine salt canning jars with
Viewed: 42 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chopped green bell pepper
- 2 cups chopped carrot
- 6 cloves garlic, chopped
- 4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- 4 cups water
- 2 tablespoons chicken bouillon granules
- 2 bay leaves
- 1 tablespoon red pepper flakes (optional)
- 1 tablespoon smoked paprika (optional)
- 1 pinch saffron (optional)
- 1 pinch dried oregano, or to taste (optional)
- 1 pinch dried basil, or to taste (optional)
- 1 pinch dried thyme, or to taste (optional)
- 1 orange, zested (optional)
- 1 (8 ounce) bottle clam juice (optional)
- 1 cup white wine (optional)
- salt and ground black pepper to taste
- 6 1-pint canning jars with lids and rings
Method
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
