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Recipe for Homemade spaghetti sauce from fresh tomatoes.

Updated on July 29, 2011

Every year I plant a backyard garden, and I always seem to have so many delicious tomatoes that I came up with a recipe for homemade spaghetti sauce that is absolutely delicious. One of the things that I like about this recipe is that it is 100% homemade with no preservatives etc.The taste is phenomenal and is restaurant quality. No one will believe you when you say that you made this sauce. Even my kids love it! I will note : I also jar the sauce after I make it and it lasts for one whole year on the shelf- even without all those bad additives.

Homemade Spaghetti Sauce Recipe:

What you will need for this recipe:

Fresh tomatoes from your garden. Approx 18 big ones. (If you don't have garden tomatoes make sure you pick the organic or red vine tomatoes at the store)

1 cup of portabella mushrooms sliced.

1 green pepper.

Fresh garlic minced.(No garlic salt/powder)

2 cans of tomato soup.

4 cans tomato sauce.( Small ones)

1/4 cup fresh parmesan cheese , and some for additional flavor.

1 t oregano.

1t basil.(fresh if you have it)

Olive oil for bottom of pan.

Good splash of Merlot or red wine. (no cooking wine- real stuff)

Salt pepper to taste.

Angel hair pasta.

Big mason jars if you plan on saving your leftovers for later.

The first thing we need to do is get the skins off of your tomatoes. In a big pot fill half the pot with water and boil. Once your water is boiling add your tomatoes and boil till the skin looks loose and will come off easily. Take the pot to the sink and drain out all the water and place your tomatoes to the side to cool. Once they are cool take the skin off the tomatoes, discard the skin, and cut the tomato into bite size pieces. Then add those same tomatoes back to the pot with a little olive oil and cook on medium for approx and hour and half till they get cooked thru and are similar to the look of stewed tomatoes. Get a smaller pot ready and add approx 2 T olive oil. Begin adding your mushrooms, and minced green peppers and cook on medium till they are completely done approx 15 minutes. Add your garlic. I add approx 3 T of fresh garlic to my sauce, but you might want to add more later for taste.

When your tomatoes are cooked thru you want to add the ingredients of the smaller pot to the larger pot. You also want to add those 4 cans of tomato sauce, and those 2 cans of tomato soup, your oregano and basil. Don't forget your good splash of Merlot/ and or red wine to your big pot. (Don't worry if this sauce is for a child because the alcohol will cook off).Also add your Parmesan cheese. Continue to cook another 1/2 hour to an hour on medium low. If you like a real thin sauce instead of chunky- than you can just get out your handy mixer and mix the sauce till it is a consistent thickness. Make sure you do this on low because you don't want the sauce to splash. Season your sauce with salt and pepper, and a little bit more garlic if you need to.

Prepare your noodles according to the package directions. Angel hair pasta definitely makes a difference. Drain your noodles and rinse in cold water, this prevents them from sticking. Serve your noodles with your delicious Homemade spaghetti sauce.Top with sprinkle of parmesan cheese, and you have a winning meal.

How to store your remainder sauce.

If you plan on storing your remainder sauce for later, than the first thing you want to do is sterilize your jars. This is extremely important and with ought doing so can cause contamination. Keep your spaghetti sauce simmering warm while you are doing this.Place as many jars in the pot as you can standing straight up in a stockpot filled with water. Water needs to cover the jar completely and boil for at least 10 minutes. If your stockpot is not big enough than you can sterilize one jar at a time face down in the pot. Make sure you add your lids in the water to boil as well. Begin the 10 minutes when the water starts to boil.

Once the time is done gently remove the jars and drain them. Ladle the sauce in the jar leaving 1/2 inch on the top of the jar. Make sure you leave no more or no less. This is very important. Wipe off any sauce on the outside rim if any, and add the lid and the rim and tighten firmly. Invert the jars face down till cooled, and once cooled push the top down and it will seal completely. Continue to do this until you don't have any more sauce. This sauce will last you for approx 1 year in your cupboard, and will taste just as fresh as the day that you made it.

I hope you enjoyed the recipe.

Some additional additive options could be minced onions, cooked Italian sausage,cooked hamburger.

When to pick your homegrown tomatoes.


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    • profile image


      4 years ago

      TYVM you've solved all my prmeobls

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      No I dont- you don't have to because the contents that you fill in the jar is heated. As long as you boil the jars first to kill the bacterial etc you are just fine. Make sure after you fill each jar, you invert it. It helps seal proper.

    • profile image


      6 years ago

      I tried your Applebees tomato soup recipe and it was amazing and was wanting to can it. The problem is ive never canned anything in my life. Here you describe how to can it but you don't boil the jars after you fill them. On other sites they boil the jars for 15mins after they fill them. Is it okay to skip this step?

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      6 years ago from Chesterfield

      How did your spaghetti sauce turn out?

    • VeronicaFarkas profile image

      Veronica Roberts 

      7 years ago from Ohio, USA

      Nice article! Easy to read & follow, and very informative. I can't wait to try it! =]


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