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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 Nov. 24, 2012 by Eika613
Easy enough, but was very weak. I was planning on giving these away as Christmas gifts, but will use my back up instead.
Reviewed on Nov. 03, 2012 by kristyc3
I gave this recipe a 4 star not because of any flaw in the taste but because of the oil in the ingredient list. Ladies, please DO NOT add the oil to thei recipe unless you are planning on freezing it. Oil is not shelf stable in home canned products. If you want the oil in it, perhaps you can add it when you heat it up. Having said all that, the recipe is really good without the oil. I only added one can of the tomato paste because my sauce was plenty thick without it. I also used my emersion blender to smooth out the sauce because I do not like chunks in my sauce. Taste wise, this recipe is great and I wll definately make it again.
Reviewed on Oct. 17, 2012 by suzyq19602003
This was awesome! I added cumin, marjoram, thyme, rosemary, and more basil. Already made a second batch since the first didn't get canned!
Reviewed on Oct. 02, 2012 by june5uke
Made this and it worked out great. Tastes so good. I got 10 quarts worth.What I changed was that I did NOT add the canola oil, as another reviewer suggested.I used about 12 cloves of garlic and I crushed them in my garlic press.& I used four fresh hot peppers instead of the crushed red pepper flakes because I had them from my garden. I could have added more since they didn't make the sauce hot at all.AND I put the sauce into pints and half pints. So I put 1 Tbsp of lemon juice in the pint jars and 1/2 Tbsp in the half pints. I processed them for about 30-35 minutes in a boiling water bath.I learned to not put the lemon juice into the hot jars first. I now know to put in some sauce, THEN the lemon juice. Two jars cracked before I changed my ways.
Made this and it worked out great. Tastes so good. I got 10 quarts worth.
What I changed was that I did NOT add the canola oil, as another reviewer suggested.
I used about 12 cloves of garlic and I crushed them in my garlic press.
& I used four fresh hot peppers instead of the crushed red pepper flakes because I had them from my garden. I could have added more since they didn't make the sauce hot at all.
AND I put the sauce into pints and half pints. So I put 1 Tbsp of lemon juice in the pint jars and 1/2 Tbsp in the half pints. I processed them for about 30-35 minutes in a boiling water bath.
I learned to not put the lemon juice into the hot jars first. I now know to put in some sauce, THEN the lemon juice. Two jars cracked before I changed my ways.
Reviewed on Sep. 10, 2012 by Nic212
I accidently added the lemon juice to the mixture to boil.....will it still cook up right?
Reviewed on Sep. 09, 2012 by tippity
I made half the recipe using San Marzano tomatoes and added extra garlic and herbs. I did not seed the tomatoes and only cooked it for 2 1/2 hrs. and it was thick and made 4 qts. A meatier tomato would probably yield less juice. You could also drain the tomatoes in a colander while peeling them.
Reviewed on Sep. 06, 2012 by sstetzel
Sou.IndianaCan I just make is as the recipe says and freeze it?
Certainly. It should freeze very well.
Reviewed on Sep. 06, 2012 by Sou.Indiana
Can I just make is as the recipe says and freeze it? I have never canned anything and not sure exactly how to do it.
Reviewed on Aug. 19, 2012 by seebs1977
Great flavor!!! I saved calories by omitting the oil and still have a delicious tasting sauce. I also seeded my tomatoes and that made the sauce much thicker. But instead of cooking down the tomatoes first (as one reviewer had suggested), I quartered & seeded them and put them in a bowl. Once in the bowl, I mashed them with my hands and then strained them through a collander a couple times before adding them with the other ingredients. I ended up with 1 qt. and 4 pts. of tomato juice that I also heated and canned. Once I added the rest of the ingredients, I cooked it for about 5 hours in my crockpot before canning it. I only yielded 5 qts. and a little extra due to all the juice I extracted. I hope to make a few more batches with the rest of our bounty and give some as gifts at Christmas time with a box of pasta!
Reviewed on Jul. 31, 2012 by whymessz
I have a comment re tomatoes being low acid & need to be canned in a pressure canner which is not true. Acid needs to be added to tomatoes & can be safely for boiling water bath canner. read this:http://www.foodsafety.wisc.edu/assets/preservation/uwex_addacidtomatoes.pdf
I have a comment re tomatoes being low acid & need to be canned in a pressure canner which is not true. Acid needs to be added to tomatoes & can be safely for boiling water bath canner. read this:
http://www.foodsafety.wisc.edu/assets/preservation/uwex_addacidtomatoes.pdf
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