- 25 pounds tomatoes
- 4 large green peppers, seeded
- 4 large onions, cut into wedges
- 4 cans (6 ounces each) tomato paste
- 1 cup canola oil
- 2/3 cup sugar
- 1/4 cup salt
- 8 garlic cloves, minced
- 4 teaspoons dried oregano
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 cup plus 2 tablespoons bottled lemon juice
- In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
- In a food processor, cover and process green peppers and onions in batches until finely chopped.
- In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
- Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Homemade Canned Spaghetti Sauce
Sort By :
Should the seeds be removed from the tomatoes?
Please help! Originally, I had planned to cut this recipe in half. Then when I started making it, I was thinking that I had enough tomatoes for the full batch, so switched back to the original recipe. After adding enough seasonings for a full batch, I realized that I only had 25 cups of tomatoes, not 25 pounds! Now I'm afraid that my sauce will be way too strong w/ all the seasonings. I thought about adding last year's canned tomatoes, but not sure I should do that. Any ideas?
This is my second year making this sauce. IT IS THE BEST!!! I follow the directions exactly BUT do not add the oil since it may affect shelve life. Otherwise, oh my gosh!! ;) I also make this in pints and use it as the sauce for my homemade pizza.
Maggie35....the lemon juice is for the purpose of making sure the acidity of the sauce makes it safe for water bath canning. Most varieties of fresh tomatoes are acidic enough without the additional acid. Your sauce is fine. :)
The sauce is great but I forgot to add the lemon juice, will this be o.k.?
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Diabetic Dinner Recipes >
- Diabetic Recipes >
- Dinner Recipes >
- Italian Dinners >
- Italian Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Pasta & Sauces >
- Potluck Dinner Recipes >