Tangy And Fresh Pasta Sauce With Garden Vegetables Recipes

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TANGY SPAGHETTI SAUCE FOR CANNING



Tangy Spaghetti Sauce for Canning image

This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH.

Provided by barefootmommawv

Categories     Canning

Time 1h55m

Yield 7-8 quarts

Number Of Ingredients 15

3 medium onions, chopped
2 cups green bell peppers, chopped
3/4 cup hungarian wax chile, chopped (banana peppers)
1 (8 ounce) can mushrooms, sliced, chopped, and drained
3 teaspoons minced garlic
16 cups tomatoes, peeled, cored, and chopped
3 (12 ounce) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
4 teaspoons salt (canning)
2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons italian seasoning
1/2 teaspoon cumin

Steps:

  • Add all ingredients to stock pot.
  • Heat to boiling.
  • Reduce heat.
  • Simmer, partially covered for 2 hours.
  • Stir occasionally.
  • After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
  • Process for 35 minutes for quart jars in a water bath.
  • ** You can also freeze in quart size freezer bags.
  • This sauce is great on any pasta dish.

Nutrition Facts : Calories 256.6, Fat 1.8, SaturatedFat 0.3, Sodium 2517.6, Carbohydrate 58.2, Fiber 13.2, Sugar 38.2, Protein 12.1

CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE



Chunky Garden Vegetable Spaghetti Sauce image

Provided by A Kitchen Addiction

Categories     Condiments

Number Of Ingredients 13

1/4 Cup olive oil
1 Cup onion, coarsely chopped
6 garlic cloves, minced
1 Cup carrots, coarsely chopped
1 Cup green pepper, coarsely chopped
1 Cup yellow summer squash, finely sliced and quartered
10 Cups tomatoes, washed and cut into chunks
1 Tablespoon salt
1 1/2 teaspoons black pepper
2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme

Steps:

  • In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
  • Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
  • Remove from heat.
  • Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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