Have you found yourself staring at tons of tomatoes from your garden this year and not sure what to do with them all? Well, you may have come to the right place. 😉 I was in the same situation last week myself. Between my garden doing really good this year and having a whole box of tomatoes given to our family I didn’t want any of it to go to waste.
Our family likes both Spaghetti and Chop Suey so I knew that making some pasta sauce was the best way to go. I dug out my canning jars and went right to work. Now this entire process took me 4 hours but I did spend an hour of that cleaning 30 lbs of tomatoes lol, so it would probably take you less time!
Most of the tomatoes that were given to me were cherry tomatoes so my recipe will be focusing on both cherry and larger tomatoes but I will share how to prepare with just larger tomatoes as well.
Homemade Spaghetti Sauce
- 14 lbs tomatoes
- 3 tablespoons olive oil
- 3 green peppers – diced
- 2 onions minced or diced
- 3 tablespoons minced garlic
- 3 tablespoons basil, chopped very small
- 2 tablespoons oregano
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons pepper
Start a large pot of water and bring to a boil, get a separate pan or very large bowl filled with iced cold water (add some ice cubes as well) ready in the sink, rinse off tomatoes and using a large slotted spoon carefully place tomatoes in the pot. Leave in for only 45 seconds to 1 minute. Immediately transfer to iced cold water in a separate pan. Remove skins (which should be easy to come off) and remove the core.
*NOTE* I added all my tomatoes to the boiling water but only added my larger tomatoes to the iced water because there was no way I was going to spend hours removing the skins off tons of cherry tomatoes.
Next, add tomatoes to a blender or food processor and blend until smooth. Heat up a large pot ( I used a large pasta pot) and add the olive oil and saute your onions, green peppers and garlic for about 5 minutes.
Add the tomatoes and all your seasonings, stir to combine well and let simmer for at least 60 minutes and if you have time simmer longer.
*NOTE* On my second batch of making sauce I drained out most of the juice after using the blender by using mesh strainers so the sauce wasn’t as watery.
Now I have found online that everyone is different on how they do canning. Do note though, that when canning be safe about it. I always like being extra safe, better safe than sorry.
Before I even add anything to my canning jars I sterilize them by washing every piece well and then boiling the jars and lids for 10 minutes and carefully removing them with a jar lifter. Before they cool I add my mixture to the jars and leave about 1/2 inch on the top. Since I’m canning tomatoes I also add a tablespoon of lemon juice to each jar. I then make sure the rim and seal are clean.
I use a large stock pot for my jars and place them in hot water almost covering the jars and bring to a boil, once to a boil I let them boil for 40 minutes.
After the time is up I use my jar lifter again and carefully place my jars on potholders on my side board and let cool for 12-24 hours. During this time lids will pop as they seal. It’s pretty cool to hear them pop. 😉 If for any reason any of them did not seal just refrigerate until your ready to use it.
I was able to get 6 quart jars of sauce with my recipe.
So there you have it! A morning or afternoon of fun.
Do you have any homemade pasta sauce recipes? Please share them below. 😉