Easy Homemade Spaghetti Sauce with Fresh Tomatoes
Making your own spaghetti sauce can be a rewarding experience. With fresh tomatoes, herbs, and spices, you can create a rich and flavorful sauce that your family will love. This easy homemade spaghetti sauce recipe allows you to enjoy the taste of summer all year round. By using fresh ingredients, you enhance the flavor and nutrition of your meals.
Why Make This Recipe
There are many reasons to make homemade spaghetti sauce. First, it tastes way better than store-bought sauces. You can control the ingredients, so you know exactly what’s in your food. Additionally, making spaghetti sauce is a great way to use up fresh tomatoes if you have a garden. It also makes for a fantastic addition to many dishes beyond spaghetti, including lasagna, pizza, and more. Plus, it can be preserved through canning, allowing you to enjoy it anytime!
How to Make Easy Homemade Spaghetti Sauce with Fresh Tomatoes
Ingredients:
- 18 lbs Fresh Tomatoes
- 3 Tbsp Olive Oil
- 4 cups Fresh Onions, chopped
- 6 cloves Garlic, minced
- 3 Tbsp Oregano, crushed
- 6 Bay Leaves, crushed
- 2 Tbsp Canning Salt
- 1 Tbsp Sugar
- 1 Tbsp Black Pepper, coarse ground
- 1 Tsp Red Peppers, crushed
- 4 Tbsp Dried Parsley
- 1 Tbsp Dried Celery Leaves
- 1 Tbsp Dried Basil
- 2 Tbsp Lemon Juice for each jar
Directions:
- Weigh out 18 pounds of fresh tomatoes. Wash, core, peel, and puree them.
- In a large stock pot, combine the pureed tomatoes and all ingredients. Stir to mix well.
- Cook on low to medium heat for at least 2 hours, stirring often. Cook until you reach the desired consistency.
Canning Instructions:
- Measure 2 tbsp of lemon juice and pour it into the bottom of each hot jar.
- Ladle the hot spaghetti sauce into a hot Mason jar, leaving a 1/2-inch headspace.
- Wipe the rim of the jar well to remove any sauce that might have spilled.
- Place on the canning lid and ring, tightening it only "finger tight."
- Repeat this process until all jars are filled.
- Place the jars in a water bath canner filled with water, ensuring the water is 2 inches above the jars.
- Process at a boil for 30 minutes.
- Remove the jars from the canner and place them on a towel on the counter. Leave them undisturbed for 12 hours.
- The next day, inspect the lids for a seal. Label and store your homemade spaghetti sauce.
How to Serve Easy Homemade Spaghetti Sauce with Fresh Tomatoes
This homemade sauce is perfect for serving over spaghetti or your favorite pasta. You can also use it as a base for lasagna or in stuffed peppers for a delicious twist. Garnish the dish with fresh basil or grated cheese for added flavor.
How to Store Easy Homemade Spaghetti Sauce with Fresh Tomatoes
Store your canned spaghetti sauce in a cool, dark place. It’s best to use the sauce within a year for optimal taste. After opening a jar, keep any unused sauce in the refrigerator and consume it within a week.
Tips to Make Easy Homemade Spaghetti Sauce with Fresh Tomatoes
- Use overripe tomatoes for a sweeter sauce.
- Adjust spices to fit your taste. Feel free to add more garlic or herbs.
- If you want a smoother sauce, blend it further after cooking.
Variation
You can add chopped vegetables like bell peppers or mushrooms for extra flavor. Some people enjoy adding ground beef or sausage to make it a heartier sauce.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh tomatoes are not available. Adjust the spices as needed since canned tomatoes can vary in flavor.
2. How long can I store the canned sauce?
Properly canned and stored sauce can last up to one year on the shelf. Always check for signs of spoilage before using.
3. What should I do if my jars didn’t seal properly?
If a jar doesn’t seal, you can refrigerate it and use the sauce within a week. You can also reprocess the jar by following the canning instructions again.
Enjoy this delicious homemade spaghetti sauce, and feel proud of the rich flavors you created from fresh ingredients!
Easy Homemade Spaghetti Sauce with Fresh Tomatoes
Ingredients
Fresh Ingredients
- 18 lbs Fresh Tomatoes
- 3 Tbsp Olive Oil
- 4 cups Fresh Onions, chopped
- 6 cloves Garlic, minced
Spices and Seasonings
- 3 Tbsp Oregano, crushed
- 6 pieces Bay Leaves, crushed
- 2 Tbsp Canning Salt
- 1 Tbsp Sugar
- 1 Tbsp Black Pepper, coarse ground
- 1 Tsp Red Peppers, crushed
- 4 Tbsp Dried Parsley
- 1 Tbsp Dried Celery Leaves
- 1 Tbsp Dried Basil
Canning Ingredients
- 2 Tbsp Lemon Juice for each jar
Instructions
Preparation
- Weigh out 18 pounds of fresh tomatoes. Wash, core, peel, and puree them.
- In a large stock pot, combine the pureed tomatoes and all ingredients. Stir to mix well.
Cooking
- Cook on low to medium heat for at least 2 hours, stirring often. Cook until you reach the desired consistency.
Canning
- Measure 2 tbsp of lemon juice and pour it into the bottom of each hot jar.
- Ladle the hot spaghetti sauce into a hot Mason jar, leaving a 1/2-inch headspace.
- Wipe the rim of the jar well to remove any sauce that might have spilled.
- Place on the canning lid and ring, tightening it only finger tight.
- Repeat this process until all jars are filled.
- Place the jars in a water bath canner filled with water, ensuring the water is 2 inches above the jars.
- Process at a boil for 30 minutes.
- Remove the jars from the canner and place them on a towel on the counter. Leave them undisturbed for 12 hours.
- The next day, inspect the lids for a seal. Label and store your homemade spaghetti sauce.
