The Best Canned Spaghetti Sauce
Capture the essence of Italian-inspired flavor with "The Best Canned Spaghetti Sauce," your new pantry staple that's worth every delicious minute of preparation. Made from 10 pounds of ripe Roma tomatoes, this recipe combines the sweetness of caramelized onions, the bold intensity of garlic, and the perfect blend of dried basil, oregano, and a hint of red pepper flakes for spice-savvy cooks. Simmered to perfection, this rich, homemade sauce achieves its silky texture with an optional puree step, letting you customize it to your liking. Safe for canning and shelf-stable for up to a year, this sauce is preserved with a touch of bottled lemon juice, making it both flavorful and food-safe. Ideal for pasta dishes, pizza bases, and more, this spaghetti sauce brings homemade comfort and vibrant tomato flavors to your table whenever you need them most.
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Recipe Information
Ingredients
- 10 pounds ripe Roma tomatoes
- 2 cups yellow onion (finely chopped)
- 6 cloves garlic (minced)
- 3 tablespoons olive oil
- 12 ounces tomato paste
- 2 tablespoons granulated sugar
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoons red pepper flakes (optional)
- 1 tablespoons per jar lemon juice (bottled for canning safety)
Instructions
Wash the Roma tomatoes thoroughly, remove any stems, and cut a small 'X' on the bottom of each tomato for easy peeling.
Bring a large pot of water to a boil. Blanch the tomatoes in batches for 30-45 seconds or until the skins begin to loosen.
Immediately transfer the blanched tomatoes to an ice water bath to cool. Once cooled, peel off the skins and discard.
Trim off the cores of the peeled tomatoes and roughly chop them. Set aside.
In a large stockpot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped tomatoes, tomato paste, sugar, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using) to the pot.
Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally to prevent sticking, until the sauce has thickened to your desired consistency.
Using an immersion blender (or carefully transferring in batches to a countertop blender), puree the sauce until smooth or leave it chunky if preferred.
Taste the sauce and adjust the seasoning as desired.
Sterilize your canning jars, lids, and rings according to safe canning guidelines. Keep them warm until ready to fill.
Ladle the hot spaghetti sauce into the warm jars, leaving 1/2 inch of headspace. Add 1 tablespoon of bottled lemon juice to each pint jar (or 2 tablespoons for a quart jar) to ensure proper acidity for safe canning.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal, then apply the lids and tighten the rings finger-tight.
Process the jars in a boiling water canner for 35 minutes (pints) or 40 minutes (quarts), adjusting for altitude as needed.
Carefully remove the jars from the canner and place them on a towel-lined surface. Let them cool undisturbed for 12-24 hours.
Check that the lids have sealed properly (the center should be concave and not flex when pressed). Store the canned sauce in a cool, dark place for up to a year.
Enjoy this homemade spaghetti sauce in all your favorite pasta dishes or as a base for other recipes!
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 34.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 2310 mg | 49% | |
*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.
