Ingredients for Canned Fresh Tomato Spaghetti Sauce
- Fresh Tomato
- Garlic Cloves
- 1 large onion, chopped
- 1/4 cup olive oil
- Tomato Paste
- Sugar
- 1 teaspoon salt
- Oregano
- Italian Seasoning Mix
- Spaghetti Sauce Mix
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How to Make Canned Fresh Tomato Spaghetti Sauce
- Wash and core 6 pounds ripe tomatoes. Roughly chop them and process in a food processor until coarsely pureed. If desired, for a smoother sauce, push the puree through a food mill.
- While the tomatoes are processing, heat 1/4 cup olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 4 cloves garlic (minced) and sauté until softened, about 5-7 minutes. For added heat, sauté 2 small hot peppers (finely chopped) with the onion and garlic.
- If you used hot peppers, remove them before using a food mill. Then, run the sautéed onion and garlic through a food mill for a smoother sauce (optional).
- Add the pureed tomatoes, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (optional) to the large pan. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, until thickened to your desired consistency. The longer it simmers, the richer the flavor will be.
- To can, carefully ladle the hot sauce into clean, sterilized quart-sized canning jars, leaving 1/2 inch headspace. Remove air bubbles and wipe jar rims clean. Place lids and rings on jars, tightening fingertip tight.
- Process jars in a boiling water bath for 40 minutes. Ensure jars are fully submerged. Remove from canner and let cool completely. Check seals (lids should not flex). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
278 g
Sugar
189g
Fat
2g
Carbs
19g
