Description
Rich, flavorful, and preservative-free, this homemade canned spaghetti sauce is perfect for pasta nights. Made with fresh tomatoes, herbs, and garlic, it’s a comforting family favorite you can enjoy year-round.
Ingredients
- 12 lbs fresh Roma or plum tomatoes, peeled and chopped
- 2 tbsp olive oil
- 2 medium onions, diced
- 6 cloves garlic, minced
- 1 green bell pepper (optional), chopped
- 2 (6 oz) cans tomato paste
- 3 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tbsp sugar (optional, to balance acidity)
- Salt & black pepper, to taste
- 2 tbsp lemon juice per quart jar (for canning safety)
Instructions
- Prepare the tomatoes: Wash, blanch, peel, and chop tomatoes.
- Cook the aromatics: In a large pot, heat olive oil. Add onions, garlic, and green pepper, sauté until softened.
- Simmer the sauce: Add tomatoes, tomato paste, herbs, sugar, salt, and pepper. Simmer uncovered for 1–2 hours until thickened, stirring occasionally.
- Sterilize jars: Boil canning jars for 10 minutes, keep hot until ready to fill.
- Fill jars: Add lemon juice to each jar, ladle in hot sauce, leaving ½ inch headspace.
- Process jars: Seal jars and process in a boiling water bath—pints for 35 minutes, quarts for 40 minutes.
- Cool & store: Let jars cool for 12–24 hours. Store sealed jars in a cool, dark place.
Notes
- For a smooth sauce, use an immersion blender before canning.
- Roasting tomatoes and garlic before simmering adds a smoky, rich flavor.
- Add a splash of red wine for depth.
- Always check jar seals before storing to ensure food safety.
- Prep Time: 30 minutes
- Cook Time: 2 hours