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Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This came from the "Tightwad Gazette" and is amazing with homegrown tomatoes!

Ingredients Nutrition

Directions

  1. Finely chop onions and green peppers and simmer in vegetable oil.
  2. Add pepper.
  3. In a large pot, place the whole tomatoes, garlic, salt, sugar, spices and onion/pepper mix.
  4. Bring to a good rolling boil.
  5. Add paste last, one can at a time.
  6. Process in canning jars or freeze!
Most Helpful

5 5

I have made this sauce many times....One year I made around 30 quarts of it. I lined quart sized yogurt tubs with freezer bags, filled, twist tied them shut and froze them upright. Later after they were completely frozen I pulled the bags out and stacked them like cord wood along the short wall of my chest freezer. We at this at least once a week over the winter and never tired of it. It makes excellent pizza sauce/bruschetta.

5 5

I halved the recipe and got 7 quarts of sauce. Very tasty! I'm impressed as this was my first attempt at canning and it seemed to work. :)

5 5

I, like the others, had never made spaghetti sauce from scratch. I like "from scratch" cooking when possible, and I liked this recipe quite a bit. I cut the recipe down to 2 servings (which is really about 10). I found it needed to be cooked for about an hour and a half after boiling (cook time was never mentioned). I also found it a bit sweet, but a little more salt took care of that. Otherwise, DELICIOUS.