Canned Fresh Tomato Spaghetti Sauce
Capture the vibrant taste of summer all year long with this Canned Fresh Tomato Spaghetti Sauce recipe, a perfect blend of homemade comfort and preservation know-how. Made with garden-fresh Roma or San Marzano tomatoes, this sauce is a celebration of natural flavors enhanced with aromatic garlic, sweet grated carrot, and earthy dried basil and oregano. Simmered to perfection to achieve just the right depth and texture, this versatile sauce is ideal for everything from hearty pasta dishes to pizza toppings. With step-by-step instructions for safe canning, including the addition of lemon juice for balanced acidity, this recipe makes it easy to stock your pantry with jars of delicious, preservative-free goodness. Whether you're a canning novice or a seasoned pro, this classic tomato sauce promises rich, homemade flavor in every bite. Perfect for meal prep or gifting, it’s a must-try for any home cook looking to maximize the season’s bounty!
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Recipe Information
Ingredients
- 10 pounds fresh tomatoes (Roma or San Marzano)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 6 garlic cloves, minced
- 1 medium carrot, finely grated
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon sugar (optional, to taste)
- 1 tablespoon per pint jar lemon juice (for canning)
Instructions
Wash the tomatoes thoroughly. Cut a shallow 'X' into the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer immediately to an ice bath. Peel off the skins and core the tomatoes. Chop them coarsely or crush them by hand for a chunkier texture.
Heat olive oil in a large stockpot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the grated carrot, basil, oregano, salt, black pepper, and sugar (if using). Cook for another 2 minutes to let the flavors meld.
Add the peeled and chopped tomatoes to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for about 1 1/2 to 2 hours, stirring occasionally, until the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. If too acidic, add a pinch more sugar.
Prepare your canning jars by washing them in warm soapy water and sterilizing them in boiling water. Keep them hot until ready to use.
Ladle the hot spaghetti sauce into the prepared jars, leaving 1/2 inch of headspace. Add 1 tablespoon of lemon juice to each pint jar to ensure safe acidity levels.
Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 35 minutes for pint jars or 40 minutes for quart jars (adjusting time for altitude if necessary).
Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. Check the seals after 24 hours. Store sealed jars in a cool, dark place for up to 1 year. Enjoy your homemade canned tomato spaghetti sauce!
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 131.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 11248 mg | 239% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
