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This savory canned sauce is a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
This recipe is:
Diabetic Friendly
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutritional Facts 3/4 cup equals 118 calories, 5 g fat (trace saturated fat), 0 cholesterol, 614 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Homemade Canned Spaghetti Sauce in Taste of Home April/May 2010
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 29, 2012 by colonygal
I didn't quite understand what the oil was for. I left it out and still had a good product. I seeded my tomatoes to make sure the sauce was thick, so this was more time consuming, but worth it I think. I also added diced celery. I followed the rest of the recipe. We loved the flavor of the spice combination. I plan on making another batch this weekend.
Reviewed on Sep. 07, 2011 by Michigangrown77
I gave the recipe a 4 since it is delicious but we did have some issues along the way......We followed the recipe except we added mushrooms and we used Olive oil in place of canola. The spices are an excellent mix and we really love the flavor. The problem we had is with the sauce thickening, after 5 hours we still have juice rather than sauce. We ended up adding 2 additional cans of tomato paste and we cooked the first batch for 7 hours. I took some advice from my mother-in-law for the second batch and added only the tomatoes to the kettle and boiled them down for an hour. We then removed 7 cups of the juice before adding all the remaining ingredients. We ended up adding 2 additional (so 6 total) jars of tomato paste but the second batch did only take 5 hours to cook. We only got 7 quarts from each of our batches, not sure how we ended up with 2 less than the original recipe poster.We did love the flavors and are making a third batch tomorrow!
I gave the recipe a 4 since it is delicious but we did have some issues along the way......
We followed the recipe except we added mushrooms and we used Olive oil in place of canola. The spices are an excellent mix and we really love the flavor. The problem we had is with the sauce thickening, after 5 hours we still have juice rather than sauce. We ended up adding 2 additional cans of tomato paste and we cooked the first batch for 7 hours. I took some advice from my mother-in-law for the second batch and added only the tomatoes to the kettle and boiled them down for an hour. We then removed 7 cups of the juice before adding all the remaining ingredients. We ended up adding 2 additional (so 6 total) jars of tomato paste but the second batch did only take 5 hours to cook. We only got 7 quarts from each of our batches, not sure how we ended up with 2 less than the original recipe poster.
We did love the flavors and are making a third batch tomorrow!
Reviewed on Sep. 06, 2011 by annie1992
Connie, I agree, the standards for canning do not include canning with a cup of oil. Plus, I don't think two tablespoons of lemon juice is enough with all those low acid vegetables.for the poster who forgot the lemon juice, I don't think I'd eat it. However, if I were inclined to use it, I'd be sure I boiled it hard for at least 10 minutes to be certain I destroyed any botulism spores.
Connie, I agree, the standards for canning do not include canning with a cup of oil. Plus, I don't think two tablespoons of lemon juice is enough with all those low acid vegetables.
for the poster who forgot the lemon juice, I don't think I'd eat it. However, if I were inclined to use it, I'd be sure I boiled it hard for at least 10 minutes to be certain I destroyed any botulism spores.
Reviewed on Sep. 05, 2011 by klingram
Easy to make and really good. I've got 14 quarts in my cabinet now. Thanks for the wonderful recipe.
Reviewed on Sep. 03, 2011 by MMIRLO
I just made spaghetti sauce for the first time. I have always made salsa with our tomatoes and this year decided to try making spaghetti sauce. So far I love this recipe!! I did however add a few more spices to the mix and I still tasted excellent! The only worry I have is, while pouring the spaghetti sauce into the jars to seal, I remembered that I'd forgot to put the lemon juice into the jars!! I know it's for the acid levels, but I want to know if the sauce is still going to be good or will it make you ill? I really hope I don't have to throw out the sauce.
Reviewed on Sep. 02, 2011 by semenick
This sounds great! I have been making my own sauce for 40+ yrs & never though of canning it. I always freeze my sauce. I'm going to try this.
Reviewed on Aug. 22, 2011 by karlaleuchs
I love this recipe. Great taste. To make my sauce thicker I de-seeded my tomatoes by cutting them in half horizontally after being peeled and sticking my finger in the seed cavity so that the seeds squirt out. We like our sauce chunky, so I used some tomatoes that weren't quite ripe. They don't cook down to mush. I also added some mushrooms to my sauce.
Reviewed on Aug. 19, 2011 by greeneeeeeeeeeeeeethumb
My son and I canned a double batch today substituting a few ingredients and adding a few things. We Used a Kitchen Aid with a strainer attachment to save time with the seeds and skins. We also heated the oil in a frying pan to rid any chance of botulism. Cool before adding to the mixture. Very nice for the upcoming winter months, especially when pouring over our banana hot stuffed peppers. We start that tomorrow as soon as my wife brings home the cheese, sausage, barley, etc. I have a very good recipe so we can stock away for the winter months. Thank you for this great dish.Semper Fi
My son and I canned a double batch today substituting a few ingredients and adding a few things. We Used a Kitchen Aid with a strainer attachment to save time with the seeds and skins. We also heated the oil in a frying pan to rid any chance of botulism. Cool before adding to the mixture. Very nice for the upcoming winter months, especially when pouring over our banana hot stuffed peppers. We start that tomorrow as soon as my wife brings home the cheese, sausage, barley, etc. I have a very good recipe so we can stock away for the winter months. Thank you for this great dish.
Semper Fi
Reviewed on Aug. 14, 2011 by connie105
This recipe is a bit worrisome for me with the addition of oil. Anything canned with oil or meat, needs to be processed in a pressure cooker to ensure higher heat to kill the botulism-producing spores that can survive boiling water temps. no matter how long they are boiled. The only safe way is to raise core temps to 240 - 250 degrees F.Tomatoes are a low acid food already, and should really be process with a pressure cooker. I do see that you added alot of lemon juice to raise the acid level, but I wouldn't want to take the chance.
This recipe is a bit worrisome for me with the addition of oil. Anything canned with oil or meat, needs to be processed in a pressure cooker to ensure higher heat to kill the botulism-producing spores that can survive boiling water temps. no matter how long they are boiled. The only safe way is to raise core temps to 240 - 250 degrees F.
Tomatoes are a low acid food already, and should really be process with a pressure cooker. I do see that you added alot of lemon juice to raise the acid level, but I wouldn't want to take the chance.
Reviewed on Sep. 07, 2010 by Ab0628
Thanks for this recipe! We have been four batches total the last two weekends. We have always made salsa before with our tomatoes, and this year we decided to try spaghetti sauce. Love the spice combo in this recipe. The first week we followed the recipe as is (except for adding mushrooms) ;the second week, I drained the tomatoes and doubled the tomato paste as we like a thicker sauce. We also cooked the sauce in a roaster the second weekend, which cut the simmering time to around two hours. I cooked some Sunday night with hamburger and was very happy with the results. My husband ate it as sloppy joes, and my sons and I had it over penne. We may make another batch this weekend!
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