10 Can Spaghetti Sauce Oamc Recipes

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#10 CAN SPAGHETTI SAUCE - OAMC



#10 Can Spaghetti Sauce - OAMC image

I really did make up this recipe on my own, with the help of an Italian lady through emails. The mingling of the oil/spices is the key. We were really into Once a Month Cooking for awhile and this sauce is/was a hit.

Provided by Angel91805

Categories     Sauces

Time 8h30m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 14

102 ounces tomato sauce (#10 can)
1 1/4 lbs Italian sausage, casings removed
2 tablespoons olive oil
1 large white onion, diced
1 tablespoon minced bottled garlic
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
2 bay leaves
salt, to taste
pepper, to taste

Steps:

  • Brown sausage in pan, crumbling with spatula, until no pink remains. Drain and rinse. Put into a 5 quart crockpot.
  • Saute onions and garlic in olive oil until translucent and golden but not brown. Add all the spices and mix well. Turn off the heat and let the spices mingle for about 10 minutes. The heat will let the oils release from the dried herbs.
  • Add the tomato sauce and spice mixture to the meat in the crockpot and stir to mix. Cook on high for 1 hour and then low for 7-8 hours. Use over pasta.
  • If freezing, cool sauce and pour into quart sized freezer bags. Remove all the air and place flat on a cookie sheet and put into freezer. When frozen, they will stand up like records in the freezer.

Nutrition Facts : Calories 165.7, Fat 9.5, SaturatedFat 3, Cholesterol 16.2, Sodium 1106.9, Carbohydrate 14.2, Fiber 2.6, Sugar 7.5, Protein 7.6

HOMEMADE CANNED SPAGHETTI SAUCE



Homemade Canned Spaghetti Sauce image

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 9 quarts.

Number Of Ingredients 15

25 pounds tomatoes (about 80 medium)
4 large green peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Steps:

  • In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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