Best Spaghetti Sauce Recipe

The Best Spaghetti Sauce Recipe starts with fresh heirloom tomatoes from the garden.



Fall 2015

There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.

Ingredients:

• Heirloom tomatoes, unpeeled, cut into chunks
• Garlic cloves, sliced
• Chopped fresh parsley
• Chopped fresh basil
• Chopped fresh oregano
• Salt
• Lemon juice, optional

Instructions:

1. Fill a blender container three-quarters full with tomatoes. Add 1 clove sliced garlic, 2 tablespoons parsley, 2 tablespoons basil and 2 tablespoons oregano. Blend until smooth. Pour into a large stockpot.

2. Repeat with remaining tomatoes, adding each batch to the stockpot.

3. Place the stockpot over medium heat and bring mixture to a simmer. Continue simmering, stirring occasionally to prevent sticking, until sauce reaches desired consistency.

4. Ladle into jars (use hot, sterilized jars if using a water bath canner), leaving 1-inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon to each pint jar. (NOTE: If using low-acid or modern hybrid tomatoes, add 1 tablespoon lemon juice to each jar to raise the acid level sufficiently to water bath can. This step is unnecessary if using a pressure canner.) 

5. Wipe rims of jars clean, then place boiled lids on jars and tighten bands fully.

6. To process in a pressure canner, process pints at 7 pounds of pressure for 20 minutes, or quarts at 12 pounds of pressure for 15 minutes. If using a water bath canner, process pints and quarts for 45 minutes.

Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.