Bottled Spaghetti Sauce recipe

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Ingredients

39 pounds fresh tomatoes, halved
3 pounds onions, halved
2 heads garlic cloves, peeled
2 cups olive oil
1 cup white sugar
½ cup salt
2 tablespoons dried oregano
1 tablespoon dried basil
6 (6 ounce) cans tomato paste, or as needed

Nutrition Info

83.6 calories
carbohydrate: 11.2 g
cholesterol: : -
fat: 4.2 g
fiber: 2.5 g
protein: 2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 80.6 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add fourteen 1-quart jars, simmer to sterilize. Wash lids and rings in warm soapy water.

  2. Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender, puree until smooth. Mix into the pot.

  3. Stir olive oil, sugar, salt, oregano, and basil into the pot, bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.

  4. Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Recipe Yield

14 1-quart jars

Recipe Note

My friend came over today and we bottled this fabulous spaghetti sauce! I'm so excited to have it all year long! Store in a cool, dark area.

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