Extra 10 Oz Sauce Bottles Recipe

Sauté aromatics

Heat a small saucepan over medium heat. Add the olive oil and let it warm for 10–15 seconds. Add the finely minced onion and sauté, stirring frequently, until translucent and soft, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Combine tomatoes and season

Pour in the 10 oz tomato passata and stir to combine with the aromatics. Add the sugar, salt, black pepper, red pepper flakes (if using), dried oregano, and dried basil. Stir until evenly distributed.

Adjust consistency and acidity

Add 2 tablespoons water or low-sodium stock to adjust the consistency so the sauce will fit smoothly into a 10 oz bottle and pour easily. Stir in 1/2 tablespoon red wine vinegar to brighten the flavor. Bring the sauce to a gentle simmer over medium-low heat.

Simmer and reduce

Reduce heat to low and simmer gently, uncovered, for 10–12 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly. Taste and adjust seasoning: add up to another 1/4 teaspoon salt or 1/4 teaspoon sugar if needed.

Finish with butter

Off the heat, whisk in 1/2 tablespoon cold unsalted butter to round the flavor and give the sauce a glossy finish. If using fresh basil, stir in torn basil leaves now.

Sterilize the bottle: ensure the 10 oz sauce bottle is clean. To sterilize, wash with hot soapy water, rinse, then pour boiling water into the bottle and let sit 2 minutes, or run through a hot dishwasher cycle. Allow to drain and dry slightly but keep warm so hot sauce does not crack glass.

Fill the bottle: using a ladle and a funnel (or a heat-resistant pour spout), carefully fill the warm bottle with the hot sauce, leaving about 1/2 inch headspace at the top. Wipe the rim of the bottle with a clean damp cloth to remove spills.

Seal and cool: cap the bottle tightly. Allow the bottle to cool to room temperature upright. As it cools, the slight vacuum will help seal. Store refrigerated and use within 10–14 days for best quality. For longer storage, freeze or follow proper canning procedures (not covered here).

Labeling: label with the date made and contents (e.g., 'House Tomato Sauce') and any allergen notes.