- 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
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"So this is my first time using this recipe and I made a half a recipe, since I didn't have enough tomatoes, It taste more like salsa to me. I think I will go back to my old recipe as it takes 2 less hours to cook and taste more like spaghetti sauce rather than salsa."
"A friend and I just made a batch of this spaghetti sauce. We adjusted the seasoning to our taste. Very tastey. We didn't omit the oil (should of read the previous reviews) How long is the shelf life w/the oil in it? Also, my friend mentioned that the sauce did not stick to the noodles. I wonder why not."
"I think if you are worried about the oil in this recipe, you can just leave it out. It doesn't instruct to cook the vegtables in the oil. So why would you need it. If you want, when you open the jars you can add oil when you heat it up."
"dwernis, instead of wasting all those tomatoes, just freeze the sauce."
"So, I am making this recipe, an I keep reading everyone say DO NOT ADD OIL. Well I followed the recipe and did add oil, only I added Olive Oil. How long will this last, or is it a total loss? With that said, my Ball canning book had a tomato sauce recipe and it also said add olive oil to a recipe for water boil canning? I am new to this and its making me a little nervous that I just wasted all those tomatos. Help!!"