Homemade Canned Spaghetti Sauce tastes so much better than store bought sauces. If you have a garden and grow tomatoes, this recipe is a keeper.
Prep time: 20 minutes
Cook time: 4 hours
Processing: 40 minutes
Total time: 5 hours
Servings: 4 quart jars
Calories: 332 Kcal
Ingredients
- 10 lbs tomatoes
- 2 onions
- 2 red bell peppers
- 1 green bell pepper
- 1 can (6oz.) tomato paste
- 1 tbsp. soy sauce
- 2 tbsp. Worcestershire sauce
- 1/4 cup brown sugar, packed
- 1 tbsp salt
- 4 gloves garlic, minced
- 2 tbsp. oregano, dried
- 2 tbsp. basil, dried
- 1 tsp. red pepper flakes
- lemon juice for jars
Directions
1Bring a large pot of water to boil and add tomatoes on at a time.
2Boil for 3-4 minutes. Remove tomatoes and place them into a bowl full of icewater. Peel skin and cut them into smaller pieces.
3Using a Ninja Blender or food processor, process the bell peppers and the onions until finely chopped.
4Combine the tomatoes, onions, peppers, tomato paste, soy sauce, Worcestershire Sauce, brown sugar, salt, garlic, oregano, basil and the pepper flakes in a large pot and bring to a boil.
5Reduce the heat to a simmer and cook uncovered for about 4 hours.
6Stir continually to make sure the tomatoes don’t burn.
7If you prefer a smooth sauce, use an immersion blender or a regular blender to cut the tomato chunks.
8Before you fill the jars with the sauce, add 2 Tbsp. lemon juice.
9Fill the jars, leaving 1/2 inch space at the top. Clean the rims and secure with lids.
10Process for about 40 minutes in a boiling water canner.
Nutrition Facts
Calories: 332
Carbohydrates: 75 g
Protein: 13 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 3288 mg
Potassium: 3114 mg
Fiber: 18 g
Sugar: 51 g
Calcium: 212 mg
Iron: 6 mg
