Canned Fresh Tomato Spaghetti Sauce

Total Time
1 hr
2 hrs

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.

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  1. Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
  2. Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
  3. Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
  4. To can, pour into clean hot quart jars, leaving 1/2 inch head space.
  5. Process 40 minute in a boiling water bath.
Most Helpful

5 5

Great taste and super thick (the way we like it). I used my pressure cooker to can the finished product and can't wait till this winter to open this can of summer. Thanks for sharing.

5 5

Amazing Recipe! This is my 3rd year of canning, and I have been scouring the internet looking for a spaghetti sauce recipe to can. I have tried others, and needles to say, they are still on the shelf, unused. This sauce is great, it's thick, and has great flavor. I used Roma tomatoes which made the sauce even thicker. I did add extra garlic (can never have enough), extra Italian seasoning, garlic salt instead of regular salt, and a little extra sugar. I think this sauce is better than what you can purchase in the store. Thank you so much for sharing this recipe!

I made two batches of this recipe, which for me made just short of 18 quarts. I added roasted garlic, green pepper and mushrooms. I have been using this sauce with 1 1/2 lbs. of ground beef over spaghetti. My family loves it! Thanks for sharing!