Spaghetti Sauce without Meat
A delicious and easy-to-make spaghetti sauce without meat, perfect for canning and enjoying throughout the year.
Ingredients
Main Ingredients
- 30 pounds Tomatoes Use fresh, ripe tomatoes for better flavor
- 1 cup Onion(s) (chopped)
- 5 cloves Garlic (minced or pressed)
- 1 cup Celery (or green peppers, chopped)
- 4.5 teaspoons Canning Salt
- 2 Tablespoons Oregano (dried)
- 2 Tablespoons Parsley (dried)
- 2 Tablespoons Basil (dried)
- 2 dried bay leaves Bay leaves
- 1/4 - 1/2 cup Sugar (brown, optional) Helps balance acidity; adjust according to taste
- 1-2 Tablespoons Oil For sautéing vegetables
Instructions
Preparation
- Blanch the tomatoes by bringing a large pot of water to a boil and adding them for about 30 seconds, then plunge into ice water. This will help the skins to peel off easily.
- Use a food mill to remove the skins and seeds for a smooth sauce. Alternatively, freeze peeled tomatoes if you plan to make the sauce later.
Cooking
- In a large pot, heat oil over medium heat. Add chopped onions, garlic, and celery (or green peppers) and sauté until soft.
- Add the peeled, crushed tomatoes, salt, oregano, parsley, basil, and bay leaves. If preferred, add brown sugar for sweetness.
- Allow the mixture to simmer for about 1-2 hours, stirring occasionally.
Canning
- Once the sauce is ready, fill sterilized canning jars, leaving about 1/2 inch of space at the top. Remove air bubbles and wipe the rims clean.
- Process the jars in a pressure canner according to the canner instructions for time and pressure levels.
- After processing, allow the jars to cool on a towel or rack and check that the lids have sealed properly.
Notes
This spaghetti sauce is versatile and can be served over pasta, used as a base for lasagna, or in any recipe calling for tomato sauce. Store your canned sauce in a cool, dark place, tracking the date canned for optimal usage within a year. Adjust seasonings to taste, and for a smoother sauce, consider blending after simmering.