By Chef Jen #1 on July 19, 2005
Photo by lynettejs
Photo by lynettejs
"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."
Serving Size: 1 (280 g)
Servings Per Recipe: 10
"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!"
"I used a different recipe to make spaghetti sauce for my husband and I and was not impressed with it. I used this recipe to make some sauce for my son and he's lucky he's getting any! Both my husband and I like the flavor of this and will make it again. I did add a little more garlic and will add mushrooms when I make it for us. Thanks for the recipe; it's a keeper!"
"Mamma mia, this is SUPER GOOD! We doubled the Italian seasoning mix and put in 10 cloves of garlic (because there is no such thing as too much garlic in my book!) and the sauce is simply outstanding! And it's easy, too! Thanks so much Chef Jen!"
"Love this stuff. It is so easy to make. We have decided we will never buy jarred stuff again."
"Absolutely right on target here! Great way to use extra tomatoes from the garden. The only different ingredient I use is 1 teaspoon butter, adding for a nice creamy taste. Thanks Chef Jen#1!"
"This recipe is excellent. The kids absolutely love it."
"My husband and I started this @ 10:30 in the p.m., 2 hrs later we had 12 quarts. We love the taste and texture. We will use this recipe again."
"This is a terrific recipe! We did not use quite as much sugar as was called for in the recipe. It sounded like it might be a little much, so we tasted after we added every quarter cup. I liked it with 1 cup of sugar (my hubby still thought it was too sweet, so the second batch has 1/2 cup sugar.) Don't judge the taste until it has come to a boil. It makes a world of difference! We have 7 quarts canned, 2 in the freezer, and we're canning 10 more today. It is delicious!!! We used it to make eggplant parmesan (http://www.food.com/recipe/eggplant-aubergine-parmesan-21032) and it was TO DIE FOR!!!"