Are you guys tired of my recipes yet? Even if you are, I don’t care. LOL I have gotten so much canning and preserving done over the last several weeks. We have canned salsa, tomato soup, tomato sauce and we just finished this spaghetti sauce. Normally, we make regular tomato sauce and use it both for spaghetti and pizza sauce. BUT, I received this recipe from one of my pals over on Instagram and she said she will ONLY eat this sauce on her spaghetti. I had 24,000 tomatoes again, so I figured I will try it. Because, I mean, if it’s the best spaghetti sauce recipe ever, I needed to, right?
Well, she wasn’t lying. It truly is delicious. So, here it is…. Oh…. and I changed the amount of salt from the original recipe and find it perfect, but add more if you want. I like to start with less and add if I need more at the end of the cooking time. Who wants to go to all of that work and have it ruined? Not I!
1/2 bushel of tomatoes
2 green peppers
1 red pepper
1 hot pepper
3 1/2 cups of chopped onions
2 1/2 cups of chopped celery
3 tsp basil (I used a big handful of fresh from our garden)
3 Tbsp Salt (start with this and add more at the end of you need)
1 tsp garlic powder
2 Tbsp Parsley Flakes
1 1/2 cup olive oil
4 Tbsp Italian seasoning
1/2 cup sugar
1 1/2 tsp oregano
1 small can of tomato paste (only if needed)
Start by cleaning and removing the butt. We call the stem part the butt. Remove all bad spots and chop into quarters. Add the tomatoes and all of the rest of ingredients to a large pot. (except the tomato paste) Simmer for 3 hours. Be prepared for any guests that stop by for them to say, “Oh my gosh.. it smells so good in here.” Use an emersion blender to blend all of the ingredients right in the same pot or remove the sauce and blend it in a food processor like we did. Run it all through a sieve to remove the peelings, seeds, and large chunks of vegetables.
We ended up adding the tomato paste and simmering it a few more hours to make it thicker. I think needing to add the tomato paste all depends on the type of tomatoes you are using. We used mostly Romas but had some juicier ones in the mix, too. (Add the word “juicy” to the list of words I don’t like. ????)
Once it is the right consistency of how you like your spaghetti sauce, now is the time to give it the old taste test to see if it needs more salt. I like to wait until the end, because cooking it down sometimes intensifies the salt content. Process in a hot water bath for 20 minutes for pints and 30 minutes for quarts. This recipe makes 11-14 pints.
*Follow the Ball Blue Book guidelines for processing.
We try to eat healthy most of the time. We all know spaghetti noodles aren’t known for their health benefits. I use spaghetti squash noodles or zucchini noodles in place of them. If you aren’t a fan of either, I have read that even mixing half “real” spaghetti and half of one of the other will give you such a great texture that you won’t even miss “real” spaghetti noodles. I’m great with anything.
So there you have it….. the best spaghetti sauce recipe ever. I’m certain you could freeze this sauce into baggies if you aren’t into canning. It is absolutely delicious! Let me know if you try it in the comments, over on Facebook or Instagram.
Thanks so much for stopping by!
Buh bye for now,
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