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.
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. :)
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.
I didn't use this recipe for canning. I scaled it down to 4 servings and had it for dinner the next day. Letting it sit helps to blend the flavors. This was my first attempt at spaghetti sauce from scratch and it was great!
This was my first spaghetti sauce from scratch and I love the smell and taste of it. I cut it in half as it's just me, so I froze three quarts of it in ziploc freezer bags. I should have watched the video first, I would have salted the onions, and I SHOULD have used olive oil instead of canola. Don't know what I was thinking there. I tend to follow the recipe verbatim on the first go around, so I'll use olive oil next time. I'll also mash the fresh tomatoes, something I ended up doing once it was simmering. I should have known better, but the instructions said... I'm planning on growing my own tomatoes, so this could be a great year for spaghetti sauce! Oh, I used all fresh seasoning as well, thyme, basil, oregano. So there was a whole lot of chopping involved, but I enjoyed every minute of it. Ultimately, I gave it four stars only because the instructions were not comprehensive, and I have a software testing background, so I like solid procedures. Otherwise this is great!
I had never made spaghetti sauce from scratch either but we had our first garden and plenty of tomatoes. It was so good. I put quart size freezer bags in a big Pyrex measuring cup and poured two cups in each bag. I froze them flat on the freezer rack and used it all winter. I still have one bag left and after a year still tastes fresh. I used olive oil to make it a little healthier and cut out 1/2 the sugar. I also shredded carrots and zucchini from our garden and made a batch like that. And lastly, I did not skin the tomatoes but I blended half the tomatoes in the blender and added it to the mix. Any variation I used, it was delicious.