The Pioneer Woman Tasty Kitchen
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Spaghetti Sauce

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Make your own designer spaghetti sauce. Yes, it’s time-consuming, but you will be pleased to create your own special sauce. Adjust the ingredients to your taste. Cook the sauce until you achieve the desired thickness.

Ingredients

  • 4 quarts Fresh Or Frozen Tomatoes
  • ¾ cups Canola Oil
  • ¼ cups Sugar
  • 2 Tablespoons Italian Seasonings
  • 1 Tablespoon Oregano, Chopped
  • 1 teaspoon Basil, Chopped
  • 2 teaspoons Black Pepper
  • 1 dash Hot Pepper Sauce Or A Pinch Of Dried Hot Peppers
  • 4 cloves Garlic, Large
  • 1 Tablespoon Salt
  • 1 cup Onion, Chopped
  • 1 cup Bell Pepper, Chopped
  • 1 can Tomato Paste (12 Oz.)

Preparation

1. Combine all the ingredients in a large stainless steel pot except onions, peppers, and tomato paste. Adjust ingredients to suit your taste.
2. Cook approximately one hour. (This will take longer if you start with frozen tomatoes.)
3. Use a handheld blending wand or immersion blender (like Cuisinart’s Smart Stick) to puree the mixture.
4. Add remaining ingredients and cook another hour or until the sauce is reduced to the desired thickness.
5. Fill sterilized quart jars and leave about 1/2 inch head space. Be sure the tops of the jars have no chips and are wiped clean before screwing on the sterilized lids. A particle of food can prevent a proper seal.
6. Process in a water bath (boiling) for 45 minutes or in a pressure canner at 10 pounds for 15 minutes. The lids will make a popping sound as they cool, indicating that they have a proper seal.

This recipe will yield 4-5 quarts.

2 Comments

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Nikki on 7.23.2011

How long will they last for?

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kayanthony on 2.24.2011

I’ve never canned anything in my life, but have been dreaming of freeing up freezer space by canning my homemade spaghetti sauce, rather than freezing it. My sauce typically has a little more sugar than yours — I use about 1/2 cup of brown sugar. I assume that would affect the acidity of the tomatoes — can I still can it, or would the acidity be too low? If it had gone bad would I know it when I opened the jar, or am I opening my family up to food poisoning?

4 Reviews

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urszula on 11.29.2013

This is great spaghetti sauce recipe! Thanks

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Melanie Eccles on 9.8.2012

thanks for the recipe! It’s a keeper!

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Donna on 9.8.2012

So easy to make. I pureed prior to cooking since I don’t have an immersion blender. Smells so good!

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kimschmidt on 7.30.2011

Made this the other day with a bit of tomatoes from our garden. The bit I tasted before I canned them was delicious!

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