Prep 1 hr
Cook 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.
- 1⁄2 bushel fresh tomato (26 1/2 lbs)
- 2 garlic cloves
- 4 medium onions
- 2 tablespoons oil
- 3 (15 ounce) cans tomato paste
- 1 1⁄2 cups sugar
- 1⁄2 cup salt
- 2 tablespoons oregano
- 2 tablespoons italian seasoning mix
- 1 (5 ounce) package spaghetti sauce mix
- Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
- Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
- Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
- To can, pour into clean hot quart jars, leaving 1/2 inch head space.
- Process 40 minute in a boiling water bath.
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.
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!