Canned Fresh Tomato Spaghetti Sauce Recipes

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THE BEST SPAGHETTI SAUCE RECIPE MADE WITH CANNED TOMATOES



The Best Spaghetti Sauce Recipe Made with Canned Tomatoes image

Do you can your tomatoes from your garden? This is the best spaghetti sauce using those tomatoes and other fresh ingredients like basil.

Provided by Lynette Rice

Categories     Main

Time 50m

Yield 12

Number Of Ingredients 10

3 quarts canned tomatoes
2 12 oz cans tomato paste
2 TB dried basil
2 TB dried oregano
2 TB sugar
2 tsp salt
2 medium onions, diced
1 green pepper, diced
2 TB garlic, minced
2 TB olive oil

Steps:

  • Heat the olive oil over medium heat in your sauce pan. Add the diced onion and peppers and saute until the onions are translucent.
  • Add the garlic and saute for one minute.
  • Add the canned tomatoes and then all remaining ingredients.
  • Let simmer for at least 30 minutes.
  • Serve over spaghetti noodles. This makes a big batch that will feed a crowd. You can easily freeze the leftovers in a ziploc bag in the freezer to save for later.

Nutrition Facts : ServingSize 1 Serving, Calories 92 calories, Sugar 11.2 g, Sodium 571.9 mg, Fat 2.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 5.6 g, Protein 3.2 g, Cholesterol 0 mg

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

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES



Canning Pizza or Spaghetti Sauce from Fresh Tomatoes image

This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.

Provided by dhires

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 13h30m

Yield 32

Number Of Ingredients 12

20 pounds fresh Roma tomatoes
1 tablespoon olive oil
2 cups chopped onion
¼ cup lemon juice
¼ cup red wine
3 cloves garlic, minced
2 tablespoons chopped celery
2 tablespoons minced fresh basil
2 tablespoons chopped red sweet pepper
2 teaspoons salt
2 bay leaves
¼ teaspoon ground black pepper

Steps:

  • Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
  • Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
  • Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
  • Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
  • Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
  • Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g

SPAGHETTI SAUCE WITH FRESH TOMATOES



Spaghetti Sauce with Fresh Tomatoes image

Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.

Provided by Susan Bryan Willingham

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
1 onion, chopped
½ teaspoon garlic powder
4 pounds fresh tomatoes, peeled and chopped
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon salt

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g

SPAGHETTI SAUCE FOR CANNING



Spaghetti Sauce for Canning image

Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.

Provided by kaymoon

Categories     Low Protein

Time 4h30m

Yield 11 1/2 pints

Number Of Ingredients 9

18 lbs fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes)
3 cups onions, chopped
4 -8 garlic cloves, roasted
1 -4 teaspoon olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6 -8 tablespoons sugar, start with less and add more to taste
2 tablespoons dried oregano leaves
1 tablespoon dried basil leaves
2 (6 ounce) cans tomato paste

Steps:

  • Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
  • Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
  • Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
  • Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
  • Using a food processor or immersion blender and puree tomato mixture until smooth.
  • Continue simmering for another hour to an hour and a half until tomato sauce thickens.
  • Add reserved tomatoes and onion.
  • Adjust seasonings to taste.
  • Heat thoroughly.
  • Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

CANNED FRESH TOMATO SPAGHETTI SAUCE



Canned Fresh Tomato Spaghetti Sauce image

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.

Provided by Chef Jen 1

Categories     Sauces

Time 3h

Yield 10 quarts, 10 serving(s)

Number Of Ingredients 10

1/2 bushel fresh tomato (26 1/2 lbs)
2 garlic cloves
4 medium onions
2 tablespoons oil
3 (15 ounce) cans tomato paste
1 1/2 cups sugar
1/2 cup salt
2 tablespoons oregano
2 tablespoons italian seasoning mix
1 (5 ounce) package spaghetti sauce mix

Steps:

  • Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
  • Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
  • Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
  • To can, pour into clean hot quart jars, leaving 1/2 inch head space.
  • Process 40 minute in a boiling water bath.

Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1

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