Canning Pomodori Verdi – a Green Tomato Pasta Sauce

Canning pomodori verdi, a green tomato sauce, uses end of the season fruit. This green tomato pasta sauce is a delicious replacement for a red sauce.

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Green Tomato Pasta Sauce

I don’t remember my grandmother making a green tomato pasta sauce. What I do remember her telling me is that all pasta sauces should have a sweet flavor to it, and if it didn’t then it was not a true Italian sauce.

Who was I to argue with my Italian grandmother? One does not argue with an Italian woman. Ever.

It wasn’t until I began gardening and preserving foods did I wonder if canning green tomato sauce was able to be achieved. Luckily, with quite a bit of research I discovered the answer was, yes.

Here it is for you, Justin’s most favorite pasta sauce of all time, my recipe and steps for canning pomodori verdi.

Working with Green Unripe Tomatoes

As a gardener an abundance of green tomatoes is a thing. A green tomato is not a special variety of tomato, though there are heirloom tomatoes which remain green through maturity. However, when individuals refer to green tomatoes they are referring to unripe tomatoes. And regardless of the variety, if it has not ripened it is a green tomato.

Individuals who love consuming green tomatoes will intentionally pick them prior to the fruit ripening. You see, it’s a thing. Especially since green tomatoes are only available during the growing season. 

Canning Sliced Green Tomatoes for Frying

Because we reside in the mountains we tend to never fall short on the green tomato harvest. The seasons on the coastal side of the Pacific Northwest, especially in the mountains, is quite unpredictable. Leaving us with ample green tomatoes to work with.

And because of this we have enough green tomatoes to make multiple home canned recipes. For example:

• this recipe for canning pomodori verdi
• canning sliced green tomatoes for frying
• Picalilli green tomato relish
• sweet pickled green cherry tomatoes
• green tomato salsa verde

For those who garden and preserve foods, you have hope in knowing that unripe green tomatoes can be made shelf stable for good winter eating. And that my friends, is a win.

Canning Green Tomatoes

Green tomatoes are higher in acidity than ripe tomatoes, and that is a good thing. This means the steps for canning unripe tomatoes is the same as one would can ripe tomatoes.

• the processing times are the same
• the acidity must still be increased, bottled lemon juice works well for this

However, there is one thing to be aware of. Unripe green tomatoes do contain glycoalkaloids which can cause an upset stomach when consumed in high amounts.

My Book

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website. 

Canning Pomodori Verdi

This green tomato sauce is delicious served as is, however, mixing the green tomato sauce with a little heavy cream and freshly grated parmesan cheese elevates the flavor of this traditional pasta sauce.

Ingredients – Green Tomato Pasta Sauce

• 30 pounds green tomatoes
• 1 cup chopped yellow onions
• 2 bay dried leaves
• 5 cloves garlic, minced
• 2 tablespoons sea salt, Redmond Real Salt
• 2 tablespoon dried oregano
• 1/2 cup granulated sugar, optional
• 2 teaspoon black pepper
• bottled lemon juice

*Redmond Real Salt is used for cooking, canning, fermenting, and curing foods. This salt is harvested from an ancient, pristine ocean near Redmond, Utah. Enter afarmgirl13 at checkout to receive 15% off your total purchase.

Equipment – Canning Green Tomato Sauce

• large stock pot, or 2 8 quart slow cookers
• hot water bath canner or pressure canner
• jar funnel
• air bubble remover
• immersion blender
• ladle
• 8 quart size mason jars

Instructions – Green Tomato Sauce for Canning

The skins of the tomatoes are often removed prior to canning. The reason for this is that during the cooking and canning process the skins become tough and unappealing.

However, when working with green tomatoes I do not find it necessary to remove the skins. During the pureeing process the skins blend together quite nicely.

For the sake of this green tomato pasta sauce I have included steps for blanching and peeling the green tomato skins.

Homemade Green Tomato Sauce

1. In a large stock pot prepare boiling water for blanching the tomatoes.
2. Wash tomatoes well, remove the green stems. Place an X on the blossom end of the tomatoes and place them into the blanching basket. Once the water reaches a hard boil add the blanching basket to the boiling water. Allow the green tomatoes to blanch for 30 to 60 seconds.
3. Remove the blanching basket and immediately submerge the tomatoes into ice water. Begin peeling the skins from the blanched tomatoes.
4. Quarter the tomatoes and place into a stock pot.
5. Add all of the ingredients but the bottled lemon juice to a non-reactive stock pot. Once the ingredients have been added mix everything very well.
6. Allow the mixture to cook on medium high for roughly 45 to 50 minutes, making sure to stir the mixture often to prevent scorching.
7. Once done cooking, use an immersion blender or stand blender to mix the ingredients. The seeds can be strained but it is not necessary.

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Steps for Canning Pomodori Verdi

1. Prepare canner for canning.
2. Fill clean, warmed quart or pint size mason jars, making sure to leave a 1/2 inch headspace. Add lemon juice – 1 tablespoon for pint size jars, 2 tablespoons for quart size jars.
3. Using a clean, damp dish towel wipe the rims of the jars.
4. Add warmed lids and rings to finger tight, place jars into the canner.
5. Follow the processing time below based on the type of canner being used and the altitude in which you reside.
6. Once the canning process is complete remove jars from the canner and allow them to rest untouched for 12 to 24 hours. Place any unsealed jars into the refrigerator and use as quickly as possible.

To Serve Green Tomato Sauce

The sauce can be served as is, however, heating it up with a little heavy cream and freshly grated parmesan cheese creates a delicious and creamy sauce. Serve this recipe over homemade eggs noodles, and a homemade no yeast bread.

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Notes

For the busy individual, cooking this green tomato pasta sauce in a slow cooker is an option.

1. Follow the steps 1 through 5 for making homemade green tomato sauce.
2. Add the ingredients to the slow cookers. Please note, for 30 pounds of tomatoes you will need 2 8 quart slow cookers.
3. Allow the mixture to cook on high for 6 hours. At this point go about your daily chores and life.
4. Once thoroughly cooked use an immersion blender to mix the ingredients well. Follow steps for canning pomodori verdi as indicated above.

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Processing Times

Type of Pack	Jar Size	0 – 1,000 ft	1,000 – 3,000 ft	3,000 – 6,000 ft	6,000 – 8,000 ft	8,000 – 10,000 ft
Hot	Pint	35 mins	40 mins	45 mins	50 mins	55 mins
	Quart	40 mins	45 mins	50 mins	55 mins	60 mins

Type of Pack	Jar Size	Processing Time	0 – 2,000 ft	2,001 – 4,000 ft	4,001 – 6,000 ft	6,001 – 8,000 ft	8,001 – 10,000 ft
Hot	Pint	20 mins	11 lb	12 lb	13 lb	14 lb	15 lb
	Quart	25 mins	11 lb	12 lb	13 lb	14 lb	15 lb

Type of Pack	Jar Size	Processing times	0 – 1,000 ft	1,000 – above
Hot	Pint	20 mins	10 lb	15 lb
	Quart	25 mins	10 lb	15 lb

Printable Recipe Card – Canning Green Tomato Sauce

Canning Pomodori Verdi

This green tomato sauce recipe is a lighter version of a red sauce yet, very delicious. Not to mention, consuming green tomatoes in the dead of winter is a gentle reminder that spring will soon be upon us.

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