Tag Archives: canning

{Recipe} Garden Spaghetti Sauce

2 Replies

I posted this photo a few days ago and I received a few requests to share the recipe.

I found the original recipe online 3 or 4 years ago…the summer of my very first garden harvest. You see, Andy’s best friend (who loves tomatoes) simply didn’t think the 3 tomato plants I planted would be enough for sharing, so he showed up at our house with 6 {SIX!} more tomato plants. 9 total. Come around September, that’s a whole lotta tomatoes, friends. He had taken all that he wanted and I was still left with more tomatoes than I knew what to do with. I quickly did a mad search online for “spaghetti sauce from scratch” {or something like that, I’m sure}. I found one. And over the years I’ve tweaked it.

The great thing about this recipe? It’s easy to mix-and-match the ingredients to make it just right for you. Don’t like that much garlic? Leave some out! Want to add in a little extra garden flare? Toss in some chopped mushrooms and zucchini! Think some banana peppers would spice it up nicely? Feel free to add them in!

Another, equally awesome thing? You can either hot-water bath can the sauce, or freeze it! Easy.

So, here you go.

Ingredients:

  • 1 large onion, chopped
  • 2 Cups green bell peppers, chopped
  • 6-8 cloves of garlic, minced
  • 16 cups tomatoes, cored and peeled ***see step one***
  • 3 12 oz. cans of tomato paste {or 6 6oz cans if you’re like me and it’s cheaper to buy them that way.}
  • 3 Tbl brown sugar
  • 1 Tbl dried oregano
  • 4 tsp Canning salt
  • 2 Tbl fresh basil, chopped
  • 1 tsp black pepper
  • 1 tsp crushed red pepper flakes
  • 2 Tbl Italian seasoning
  • 1/2 tsp cumin
Directions:

Step 1: Get your tomatoes ready. I have found the easiest way to peel them is this: wash and core them. Bring a shallow pot of water to boil. Using a slotted spoon, place a few tomatoes at a time in the boiling water. After 30-60 seconds, remove the tomatoes and set onto a dish or cutting board w/ a trough. Allow a few minutes to cool, then peel the skin off. Repeat with all the tomatoes. {your tomatoes will break down over the cooking process, but if you think they may be too big, you can cut them in halves or quarters after you’ve peeled them}
Step 2: Add all ingredients to a large stock pot.
Step 3: Bring to a boil, stirring often. Then reducing to simmer. Let simmer for about 2 hours, stirring occasionally.
Step 4 A: If freezing, let cool then ladle into freezer bags, or food save.
Step 4 B: If canning, get your canning pot ready (about 1/2 way through the simmering process, more or less depending on how long it normally takes your pot to come to a boil). Get your 6 quart jars, lids and rings ready. Ladle sauce into jars, leaving 1/2″ head room. Wipe rim and place lids/rings on. Process in hot-water bath for 35 minutes. Remove from water and let set until cool.
Viola! Garden fresh spaghetti sauce all year round!