I’ve received several emails lately asking for my spaghetti sauce recipe that I can using the oven method. I thought the easiest way for everyone to enjoy it is post it here, it’s much easier that way. Here’s a few tips before you get started and I know not everyone has the same equipment so make due with what you have, you don’t need to run out and by anything fancy. I can a 1/2 bushel of tomatoes at a time so adjust the recipe accordingly. The yield will be about 16 pints depending on how dense the tomatoes are. I use whatever tomatoes are ripe at the time it doesn’t matter the variety. If you are purchasing your tomatoes you can buy “canning tomatoes” much cheaper. They are normally the tomatoes that aren’t perfect in shape so you get them at a reduced cost, also purchase some Roma Tomatoes they are specifically designed as a sauce tomato.
First wash your tomatoes and quarter them. Next step is to run them through your juicer, I use a Champion Commercial Juicer to get the job done but you can use any method that gets them into the juice state. If you’re thinking about purchasing a juicer I recommend the Champion, I’ve had mine for 25 years without doing anything to it, it’s a work horse for sure. While juicing I throw in a couple of green peppers, a head of garlic and an onion…..just for flavor. So at this point you should have everything juiced. I then place all the juice in the refrigerator over night (if you have those big ice cream pails they work great for storage). The next day you will notice all the thick tomato juice will be on top and a yellow liquid will have sunk to the bottom of the container. You will want to drain the liquid off. I use a turkey baster and run it along side the container and suck it off until it’s gone. Don’t be alarmed if you end up with 1/2 a container of tomatoes at this point, that’s about where it should be. By doing this it speeds up the cook time, you won’t have to wait for all the water to cook off and your sauce will thicken faster, which is what you want.
Next get out a big stainless pot, one big enough to hold all the tomatoes and put it on the stove to simmer. Make sure you are just simmering you don’t want to burn the sauce. You need to simmer the sauce for at least 2 hours. You don’t have to babysit it just give it a stir every now and then, this truly is a simple sauce that is fail proof. After the 2 hours is up add the remaining ingredients (listed in the printed recipe below) and simmer an additional 2 hours. Next step is the canning process, you can use my method or refer to you ball canning book for directions. If you use my method do not add meat to the sauce.
I just want to state this before I get hate mail……The method I use for canning works for me it you’re not comfortable with it pick the processing method that you do feel comfortable with. Sharing this recipe at Just A Girl and Her Blog and The Girl Creative today 🙂
- 1/2 Bushel Tomatoes
- 3 Cloves Garlic
- 1 - 6# Can Tomato Paste (this is the large can, institutional size 111oz)
- 1 1/2 C Sugar
- 1/2 C Canning Salt
- 1 C Olive Oil
- 2 TBSP Sweet Basil
- 2 TBSP Oregano
- Step 1. Add juiced tomatoes, garlic, sugar, and salt to pot. Simmer for 2 hours.
- Step 2. Add olive oil, basil, oregano, and tomato paste. Continue to stir until paste is incorporated and oil has been absorbed (no longer standing on top). Simmer an additional 2 hours. Once sauce has reached the desired thickness turn burner off and proceed to can.
- Simmer sauce as long as need be to achieve desired thickness, this may take longer than the 4 hours depending on how dense the tomatoes are.