To Steve, I make spaghetti sauce every year. I process in a boiling covered canner for 35 minutes. I hope you find this helpful. Good Lick :-), from Darla
I made this recipe exactly as stated with fresh tomatoes. I agree it's a great sauce but thought it tasted a bit salty and needed more spices. Next time I will cut the olive oil to 2 TBSP, use half the salt called for in the recipe, and double the sugar, garlic, basil and oregano called for in the recipe.
Needed to use up some of my garden tomatoes, so made a batch of this. I had everything in my pantry already, so it was great to throw together. Loved the flavor!! DH, who is very picky, thought this tasted great. I canned mine and got 4 qts out of it. Thanks for the recipe!
After making this and canning it, I told my husband, "This better be some pretty good stuff, or it's not worth the effort, when You can buy it at the grocery for a dollar" Boy. Was it worth it. This is the best pasta sauce, ever!!
Amazingly delicious! I had a lot of tomatoes and was looking for a recipe and decided to try this one....OMG,it is very delicious sauce. I followed the recipe, cooked onions and garlic separetely, and added them after an hour of cooking tomatoes.I did not remove skin,but I will next time.I wish I did, I know a very easy way to remove tomato skin. Fill a Pot with hot water and boil water,put tomatoes in a spaghetti drain pan, and put in hot water let them boil for 1 minute, let them cool off and the whole skin comes off. I will do it next time, the skin is annoying me now in the sauce,but the sauce is very good! I will eat it anyway! I love it THanks for sharing it!!!
This recipe is great!!! I made this today, exactly as written. I canned the sauce, my yield was 7 pint jars. I cant wait to use it!!! I tasted it before I canned it and it tastes wonderful. The only thing that I did different that the recipe is that I used my immersion blender and pureed it, my kids think that it has to look like the sauce that comes from a can before they can eat it. It worked perfectly! Will definately be making this again!!! * UPDATE* Used this over noodles for supper tonight, also added hamburger to it, the kids loved it and so did my husband and I. Will so be making again!!!
A good sauce, this is my second time making it, I made it last year too. This year I made it with tomatoes I had froze last year and I made a triple batch using my roaster oven, I used leeks and onions and add 8 bay leaves while it was cooking. After cooking this I added all cooked ingredients (2-3 lb hamburger, 3 carrots shredded, 3 c shredded zucchini, sliced mushrooms, 1 diced red pepper, 2 stalks sliced celery), extra brown sugar, extra seasonings, and beef bouillon powder. I used this sauce to make lasagnas, 11 (5x9) lasagnas (enough for 6 meals), and had enough leftover sauce to freeze for spaghetti, enough for 7 meals.
This sauce is delicious! I've never made my own spaghetti sauce, so I was a bit worried. I did not peel my tomatoes (mainly because I didn't know I was suppose to until right now!) and the sauce still turned out fine. I put the tomatoes in the food processor, so it must have taken care of the skin! I canned my sauce, so I'm very excited to enjoy this throughout the winter! Thank you for sharing!
What a wonderful fresh flavor! I can't wait for my tomatoes to ripen just so I can make this. Thanks!
I think it is very good. We did about 6 batches and water bathed them. I do have a concern for botulism though since the recipe does not call for lemon juice or to be pressured. Anyone else???