Ingredients for The Best Canned Spaghetti Sauce
- 16 quarts (approximately 38 lbs) fresh tomatoes
- 6 cloves garlic
- 2-3 small hot peppers (adjust to your spice preference)
- 2 bell peppers (any color)
- 2 medium onions
- 1 (28 ounce) can tomato paste
- 1 cup sugar
- 1/4 cup salt (adjust to taste)
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1/4 cup olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Best Canned Spaghetti Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Best Canned Spaghetti Sauce
- Blanch 16 quarts (approximately 38 lbs) of tomatoes in boiling water for 1 minute.
- Immediately transfer tomatoes to an ice bath to stop the cooking process.
- Gently peel off the skins – they should slip off easily.
- Roughly chop 6 cloves garlic, 2-3 small hot peppers (adjust to your spice preference), 2 bell peppers (any color), and 2 medium onions in a food processor. Pulse until finely chopped.
- Heat 1/4 cup olive oil in a large (8-quart or larger) stock pot over medium heat.
- Add the chopped garlic, peppers, and onions. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
- Remove the vegetables from the pot and set aside on paper towels to drain excess oil.
- Discard any remaining oil in the pot.
- Coarsely chop the blanched tomatoes in the food processor (leave some texture).
- Return the cooked vegetables to the pot. Stir in 1 (28 ounce) can of tomato paste, 1 cup sugar, 1/4 cup salt (adjust to taste), 2 tablespoons dried basil, and 1 tablespoon dried oregano.
- Add the coarsely chopped tomatoes and stir until well combined.
- Bring the mixture to a rolling boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- While the sauce simmers, prepare your clean, hot quart jars and lids.
- Carefully ladle the hot sauce into the prepared jars, leaving 1/2 inch headspace.
- Remove air bubbles, wipe the jar rims clean, and seal with lids.
- Process in a pressure cooker at 5 pounds pressure for 10 minutes. Allow the pressure to release naturally.
- Check for proper sealing. Let cool completely before storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
339g
Fat
32g
Carbs
40g
