Sure can't think of any safety issues with your plan. The only effects I have noted in using them as a sub for tomatoes is one of texture, and of course taste, but a pasta sauce with them does sound in-ter-est-ing. Are you going to use some other sort of sweetener to replace the brown sugar?

Let us know how it turns out. ;)

Dave

As an additional clarification, there's no problem subbing tomatillos for tomatoes in any recipe I can think of.

Sugar in these kinds of recipes can always be reduced.

I'm thinking of using the sauce in Mexican style casseroles and possibly as an enchillada sauce. I figured I could sweeten to taste and use after I open the jars.

I know this is a very old thread, but I've been thinking of something similar using the "Basic tomato sauce" recipe (it's on page 374 of my ball book, which I think is one edition behind now) and just add a bit of enchilada seasoning (all dried) to each jar instead of dried herbs. I'm planning to use it similarly, in enchiladas, casseroles and the like.

Any one else tried this? I feel very rebellious going off recipe for canning, but everything I've read makes me think it's ok to sub tomatillos for tomatoes like that (and I know it's ok to switch up dried spices).

Can't think of any problems unless the amount of enchilada seasoning would affect the density. Does it contain flour or corn starch or other type of thickeners?

Dave

Thank you for your reassuring response! I haven't made my spice mix yet, but I won't include thickeners or anything. I'll probably use the recipe for seasoning I've seen on here for tomato-base enchilada sauce and adjust it to my taste if necessary.