Step 2

Wash and chop all of the vegetables and add them to a large stockpot.

Step 5

Cook over medium-high heat until it starts to bubble.

Step 8

Add in spices, stir and turn down to low heat.

Step 11

Cover pot and let it simmer for 3 hours.

Step 16

Remove from heat and allow to cool.

Step 19

Add in the tomato paste.

Step 22

Using an immersion blender, puree the sauce right in the stockpot until smooth.

Step 27

Ladle into clean 1/2 pint canning jars, leaving 1" headroom to allow for expansion if you plan to freeze the sauce.

Step 32

Cool completely and stack upright in the freezer (don't forget to label and date the jars!).

Step 37

Lasts up to 1 week in the fridge and up to 1 year (or more) in the freezer.