Creating your own spaghetti sauce from scratch allows you to tailor the flavors to your liking while avoiding the preservatives and additives found in many store-bought versions. One of my favorite reasons for making spaghetti sauce at home is that it can be a cost-effective and satisfying culinary endeavor. Whether you are purchasing ingredients in bulk or using produce from your garden you can reduce costs. I enjoy the satisfaction of knowing that I’ve created something from scratch, plus it is nice to know that I always have spaghetti sauce on hand.

To start, you'll need a few basic ingredients: ripe tomatoes, olive oil, garlic, onions, green peppers and a selection of herbs like basil, oregano, and thyme. You can also add meat and other vegetables depending on your personal taste preferences or dietary needs. The beauty of making your own sauce lies in the ability to adjust the recipe to suit your dietary needs or to incorporate the freshest ingredients available.

Ingredients:

• 25 pounds of ripe tomatoes
• 2 large onions, finely chopped
• 1bulb of garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
• Thyme
• Celery Seed
• Onion powder
• Majoram
• Bay Leaves
• 2 tablespoons granulated sugar
• 2 tablespoons salt
• 1 teaspoon black pepper
• Lemon juice (bottled)

 

 

 

Instructions:

Preparing the tomatoes:

There are a variety of methods you can use when prepping your tomatoes to make the sauce. This is the method we like to use: Start by washing the tomatoes and cutting them into halves or quarters. If the tomatoes are pretty ripe or soft we go ahead and run them through the KitchenAid strainer and juicer attachment for our mixer. If they aren’t super ripe and are still pretty firm, we will put them in the food processor after we cut them into quarters and then run them through the kitchen aid strainer and juicer attachment. This KitchenAid attachment does a fantastic job of separating the juice from the seeds and skin. There is very little tomato waste left and you don’t run the risk of burning your fingers like you when blanche or heat the tomatoes first. If you want some chunks of tomato in your spaghetti sauce, make sure to set them aside so you don’t accidentally juice them all.

Another method you can use is to: After you wash and core the tomatoes; heat to boiling (you may have to use a couple of pots depending on how many tomatoes you have and the size of the pots you are using). Then you put the tomatoes through a strainer to remove seeds and peels. If you want some chunks of tomato in your spaghetti sauce, make sure to set them aside so you don’t accidentally juice them all.

The final method I am going to talk about is to: Start by blanching the tomatoes. After you wash the tomatoes cut a small 'X' on the bottom of each tomato, then immerse them in boiling water for about 30 seconds. Transfer them immediately to an ice bath. Once cooled, peel off the skins, core, and chop the tomatoes.

Cook the Sauce:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the green peppers, chopped tomatoes, basil, oregano, sugar, salt, pepper, and any other meats or vegetables you want. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes to 2 hours, stirring occasionally, until the sauce thickens to your desired level. At this point we like to try ours to make sure we have enough of the spices and garlic in. If you don’t you can always add more to taste at this point.

Prepare for Jars for canning: While the sauce is simmering, prepare your canning jars and lids by sterilizing them. You can do this by boiling them in water for 10 minutes.

 

Fill the Jars:

Once the sauce has thickened, remove it from the heat. Add 2 Tbsp. of lemon juice to each quart size jar. I like to add the lemon juice first to ensure that don’t I forget about it. Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean and place the lids on top. Screw on the bands until they are fingertip tight.

 

Process the Jars:

Place the filled jars into a large canning pot with a rack at the bottom. Ensure the jars are covered by at least an inch of water. Bring the water to a boil and process the jars for 35 minutes. Adjust the processing time if you are at a higher altitude.

 

Cool and Store:

Carefully remove the jars from the pot and place them on a towel to cool. Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly. Label your jars and store the sealed jars in a cool, dark place. If any jars did not seal properly, refrigerate them and use the sauce within a week.

 

 

By following these steps, you can enjoy the rich, homemade taste of your own pasta sauce anytime. Happy cooking and canning!

**For more tips about canning basics visit my Canning Basics webpage.

 

 

Items needed:

• KitchenAid Stand Mixer with vegetable and juice attachment
• large stock pot

• cutting board
• knife set
• measuring bowl
• water bath canner
• ½ pint jars or pint jars
• canning kit
• cooling rack
• cooking gloves
• measuring spoons and cups

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