We love to plant tomatoes in our garden in the spring.
We always underestimate how many tomatoes each plant will give us, so we end up with so many ripe globes of goodness! Fortunately, there are salsas to be made, chilis to be eaten, and pizzas to be baked.
There is also pasta.
Oodles and oodles of pasta to be eaten. Thick, homemade noodles, with homemade spaghetti sauce just clinging to each and every strand. Parmesan cheese with all its melty goodness, dripping down the fork or your chin. THAT’S the reason we plant tomatoes.
Our homemade spaghetti sauce is really quite simple. You can make this on the stove top, or in the crock pot on those busy days. Or, ahead of time for those super hot days, when you don’t want to add to the heat in the kitchen. Homemade spaghetti sauce is just versatile like that.
What you’ll need:
20-25 medium tomatoes, approximately 8 lbs
3 medium green peppers
2 medium onions
3 cloves garlic
15-20 fresh basil leaves, or ¼ cup dried
2 tsp sugar (to cut acidity from tomatoes)
salt and pepper to taste
- Core the tomatoes, and place in the crock pot whole.
- Remove the seeds from the green pepper and roughly chop.
- Remove the onion skin and roughly chop.
- Peel and crush garlic cloves and dice.
- Add all the ingredients to your crock pot.
- Cook on low for 6-8 hours.
- Blend smooth with a stick blender. If you don’t have a stick blender, you can add to your regular stand blender in batches to process.
Return to the crock pot and cook on low another 6-8 hours, with the lid slightly off to allow steam to escape.
When the sauce mounds up on a spoon, it is ready. Taste test for seasonings and adjust salt and pepper or sugar to preference.
To can your homemade spaghetti sauce:
- Prepare quart jars by washing and sanitizing in boiling water.
- Prepare new lids by simmering in hot water for 5 minutes.
- Prepare bands by washing in hot water.
- Add the hot sauce to the sterilized jars, allowing for 1/2” head-space.
- Wipe the rim of the jar clean with a damp towel to remove any food or grease.
- Add the simmered lid and clean band, twisting down finger tight.
- Process in a pressure canner for 45 minutes at 10 lbs pressure, adjusting for altitude according to your canner’s manufacturers specifications.
- Allow canner to cool completely, then remove jars.
- Cool jars in non drafty area for 12-24 hours to allow to cool.
- Check lids by pressing on them. Those that pop back are not sealed and should be stored in the fridge and used within 3 days.
- Remove the bands from the jars.
- Wipe jars down with hot soapy water, and store in your pantry for up to 1 year.
Are you making your own spaghetti sauce this year? Will you try this recipe? Be sure to pin this for later!