Thats Nerdalicious Recipe

Table of Contents

Canned Fresh Tomato Spaghetti Sauce: A Taste of Summer All Year Round

The aroma of simmering tomato sauce always takes me back to my grandmother’s kitchen. Every August, her garden would overflow with ripe tomatoes, and for days, the air would be thick with the sweet, earthy scent of them cooking down into sauce. Jars lined the countertops, filled with the promise of warmth and sunshine during the cold winter months. This recipe, a close adaptation of hers, captures that same feeling, allowing you to bottle the essence of summer and enjoy it whenever you crave a taste of home.

Recipe Overview

Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Yields: 10 quarts
Serves: 10
Dietary Type: Vegan

Ingredients

1/2 bushel (26 1/2 lbs) fresh tomatoes
2 garlic cloves
4 medium onions
2 tablespoons oil
3 (15 ounce) cans tomato paste
1 1/2 cups sugar
1/2 cup salt
2 tablespoons oregano
2 tablespoons Italian seasoning mix
1 (5 ounce) package spaghetti sauce mix

Equipment Needed

Large Stockpot
Large Pan
Food Processor
Food Mill
Canning Jars (Quart Size)
Canning Funnel
Jar Lifter
Boiling Water Bath Canner

Instructions

Begin by preparing the tomatoes. Wash them thoroughly and cut them into manageable pieces.
Process the cut tomatoes through a food processor. This will break them down for easier cooking.
Next, run the processed tomatoes through a food mill. This step removes the skins and seeds, resulting in a smoother sauce. If you prefer a chunkier sauce, you can skip this step or only process some of the tomatoes. Place the milled tomato pulp into a large stockpot for cooking.
While the tomatoes are being processed, prepare the garlic and onions. Peel and cut the garlic cloves and onions into smaller pieces.
In a separate pan, heat the oil over medium heat. Add the cut garlic and onions to the oil and cook until they are softened and translucent, about 5-7 minutes. Be careful not to burn the garlic.
Process the cooked garlic and onions through the food mill. This step incorporates the flavors evenly into the sauce.
Add the milled garlic and onion mixture to the large stockpot containing the tomato pulp.
Add the remaining ingredients to the stockpot: the tomato paste, sugar, salt, oregano, Italian seasoning mix, and spaghetti sauce mix.
Slowly heat the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.
Once the sauce reaches a boil, reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened to your desired consistency. This usually takes about 2 hours. The longer it simmers, the richer and more concentrated the flavor will become.
Prepare your canning jars. Wash them thoroughly with hot, soapy water and rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to use.
Ladle the hot spaghetti sauce into the clean, hot quart jars, leaving 1/2 inch headspace.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the sterilized lids on the jars and screw on the bands until fingertip tight.
Process the filled jars in a boiling water bath for 40 minutes. Make sure the water covers the jars by at least 1 inch.
After processing, carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface to cool.
As the jars cool, you should hear a “pop” sound, indicating that the jars have sealed properly.
Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it is sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and used within a week, or reprocessed with a new lid.

Expert Tips & Tricks

For a smoother sauce, consider using a blender or immersion blender after simmering to puree the sauce further. This will create a silky texture that is perfect for picky eaters.
If you find your sauce is too acidic, add a pinch of baking soda to neutralize the acidity. Be careful not to add too much, as it can alter the flavor of the sauce.
Don’t be afraid to adjust the seasonings to your liking. Taste the sauce throughout the simmering process and add more salt, sugar, or herbs as needed.
Consider adding a bay leaf during the simmering process to enhance the flavor. Remove the bay leaf before canning.
Roasting the tomatoes before processing them can add a deeper, more complex flavor to the sauce.

Serving & Storage Suggestions

Serve this delicious canned fresh tomato spaghetti sauce over your favorite pasta for a classic and comforting meal. It’s also great as a base for pizza, lasagna, or other Italian-inspired dishes.

Properly canned jars of spaghetti sauce can be stored in a cool, dark place for up to one year. Once opened, refrigerate the sauce and use it within 5-7 days. You can also freeze the sauce for longer storage. Simply transfer the sauce to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	264.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	3.4 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	6676.6 mg	278%
Total Carbohydrate	58.8 g	19%
Dietary Fiber	6.1 g	24%
Sugars	47.5 g	N/A
Protein	6.1 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it up: Add 1-2 dried red chili flakes to the oil when cooking the garlic and onions for a spicy kick.
Add vegetables: Sauté diced bell peppers, mushrooms, or zucchini along with the onions and garlic for a heartier sauce.
Herbs: Experiment with different herbs such as basil, thyme, or rosemary. Add them fresh or dried to the sauce during the simmering process.
Sweetness: Adjust the amount of sugar to your liking. If your tomatoes are particularly sweet, you may need to reduce the amount of sugar.
Low Sodium: Reduce the amount of salt or use a salt substitute.

FAQs (Frequently Asked Questions)

Q: Do I have to use a food mill?

A: No, using a food mill is optional. If you prefer a chunkier sauce, you can skip this step or only process some of the tomatoes through the food mill.

Q: Can I use store-bought tomato paste?

A: Yes, you can use store-bought tomato paste. However, using high-quality tomato paste will result in a richer and more flavorful sauce.

Q: How do I know if my jars are properly sealed?

A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex, it is sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and used within a week, or reprocessed with a new lid.

Q: Can I use different size jars?

A: Yes, you can use different size jars, but you will need to adjust the processing time accordingly. Refer to a canning guide for recommended processing times for different jar sizes.

Q: What if I don’t have a boiling water bath canner?

A: If you don’t have a boiling water bath canner, you can use a large stockpot with a rack on the bottom. Make sure the water covers the jars by at least 1 inch.

Final Thoughts

Making your own canned fresh tomato spaghetti sauce is a labor of love, but the reward is well worth the effort. The taste of homemade sauce, bursting with the flavors of fresh tomatoes and fragrant herbs, is simply unmatched. So gather your ingredients, put on some music, and get ready to create a pantry full of deliciousness that you can enjoy all year long. I encourage you to try this recipe and make it your own, adapting it to your personal preferences and sharing it with your loved ones. Don’t forget to pair your homemade sauce with a crusty loaf of bread and a glass of red wine for the ultimate Italian feast!

Canned Fresh Tomato Spaghetti Sauce Recipe