I found this recipe online years ago, and it's a great way to use your garden tomatoes. The time you spend in advance is well rewarded because you'll always have a spaghetti sauce on hand for a quick meal. You'll never need to purchase Ragu, and you won't want to after you try this.
This recipe was very easy to read and the directions were simple.
This recipe turned out great. I took the oil and sauted the onions and garlic first since more recipes like this tell you to do that. My husband thought it was really good, and that's a pretty high compliment.
This recipe is truly delicious! My family finds it a little on the spicy side and I may cut down on the peppers next time around - but - there will definitely be a next time around. Very, very good!
I really like it. We eat spaghetti once a week and now we will save money because we are canning bunches of it. Thanks for sharing.
I am apprehensive about not using a pressure cooker for the sauce; I have a salsa (hot pack) recipe very similar to this spaghetti sauce recipe and it calls for 1 cup of Apple cider vinegar (5% acidity) for every 5 pounds of tomatoes used. I am in the process of making the sauce and I'm following the recipe's ingredients with the exception of adding 2 cups of the apple cider vinegar and a cup of brown sugar (to help balance the taste of the vinegar) to the mixture. It's simmering and tastes wonderful!!! Hopefully it'll hot-pack safely!
If one is following current NCHFP guidelines for processing spaghetti sauce without added acid, one should pressure can this product for optimum, shelf-stable storage safety. The timing charts can be accessed at: http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html