Easy Homemade Spaghetti Sauce with Fresh Tomatoes
A rich and flavorful homemade spaghetti sauce made with fresh tomatoes, perfect for pasta dishes or canning.
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.
Notes
Use overripe tomatoes for a sweeter sauce. Adjust spices to fit your taste. If you want a smoother sauce, blend it further after cooking. 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. Store your canned spaghetti sauce in a cool, dark place and use within a year for best taste.