Best Spaghetti Sauce Recipe

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By Capper's Farmer Editors | Jul 2, 2015

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Making homemade spaghetti sauce is a great way to use up your surplus of heirloom tomatoes.
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    • Heirloom tomatoes, unpeeled, cut into chunks
    • Garlic cloves, sliced
    • Chopped fresh parsley
    • Chopped fresh basil
    • Chopped fresh oregano
    • Salt
    • Lemon juice, optional


    • 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.
    • Repeat with remaining tomatoes, adding each batch to the stockpot.
    • Place the stockpot over medium heat and bring mixture to a simmer. Continue simmering, stirring occasionally to prevent sticking, until sauce reaches desired consistency.
    • 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.) 
    • Wipe rims of jars clean, then place boiled lids on jars and tighten bands fully.
    • 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.

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