Forktionary

Basic Canned Spaghetti Sauce Recipe

This recipe makes a HUGE batch of incredibly delicious, homemade spaghetti sauce, perfect for canning and enjoying all year long! Simple ingredients simmered to perfection create a rich and flavorful sauce that's sure to become a family favorite. Learn how to easily can your own spaghetti sauce and enjoy the taste of summer all winter!

Prep Time 30 mins
Cook Time 210 mins
Calories 220.3 kcal
Protein 14g
Rating 3.6 (7 Reviews)
Basic Canned Spaghetti Sauce 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Canned Spaghetti Sauce

  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Not specified in recipe
  • 1/2 teaspoon salt
  • Not specified in recipe
  • 1/4 teaspoon black pepper
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • 1 teaspoon dried basil

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How to Make Basic Canned Spaghetti Sauce

  1. Peel, core, and chop 2 (28-ounce) cans of whole peeled tomatoes.
  2. In a large, heavy-bottomed saucepan, combine the tomatoes with 1 large onion (chopped), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the sauce has thickened to your desired consistency.
  4. Preheat your oven to 200°F (93°C) for sterilizing the jars. Meanwhile, prepare your clean, sterilized canning jars. Leave about 1/2 inch of headspace at the top of each jar.
  5. Carefully ladle the hot sauce into the prepared jars, leaving the 1/2-inch headspace.
  6. Wipe the rims of the jars clean with a damp cloth. Place lids and rings on the jars, tightening the rings fingertip tight.
  7. Place jars in a canner with at least 2 inches of hot water over the tops of the jars. Bring to a gentle boil and process for 30 minutes.
  8. After 30 minutes, carefully remove the jars from the canner and let them cool completely in a draft-free area for at least 12 hours.
  9. Check the seals of each jar (lids should be concave). Remove the rings and wipe the jars clean.
  10. Label with the date and store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

93g

Fat

4g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

European Italian Mediterranean Healthy Vegetarian Vegan Gluten Free Paleo

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Sauces Canning Condiments Etc Vegetables Summer Dietary Seasonal Tomatoes Brunch Technique 4 Hours Or Less