The Pioneer Woman Tasty Kitchen
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The Best Meatless Spaghetti Sauce

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Prep:

Cook:

Level: Intermediate

System:

7

Description

I’ve made many batches of homemade spaghetti sauce and this is by far the best ever! I don’t have a picture because I am all out!

Ingredients

  • 30 pounds Tomatoes, Peeled And Chopped
  • 1 cup Onion, Chopped
  • 1 cup Green Pepper, Chopped
  • 1 cup Celery, Chopped
  • ¼ cups Sugar
  • ¼ cups Fresh Parsley, Chopped
  • 4 cloves Garlic, Minced
  • 4 Tablespoons Canning Salt
  • 1 Tablespoon Sweet Basil, Chopped
  • 1 Tablespoon Oregano, Chopped
  • 1 Tablespoon Thyme, Chopped

Preparation

Combine ingredients in a large kettle, Heat rapidly to simmering and simmer until thickened, about 1 1/2 hours (or more, depending on type of tomatoes). Stir frequently to prevent sticking.

Bring to a boil and pack into clean hot sterilized quart jars, leaving 1 inch headroom. Adjust clean hot lids. Process in a boiling water bath for 40 minutes. Remove and cool. Makes about 7 quarts.

* I use a Victorio strainer. My youngens don’t like chunks in their sauce! If using a strainer, core and chop tomatoes and heat in large kettle. Run tomatoes through the strainer. Transfer pulp and juice to large kettle and add other ingredients and proceed with instructions.

**I also chop the celery, pepper and onion in a blender or food processor until very fine — almost to a paste and then add them to the juice.

5 Comments

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Avatar of sunnydla

sunnydla on 9.7.2011

just tried this out today. i used 30 pounds of fresh Roma’s. Although my batch didn’t thicken (it’s pretty soupy) I loved the smell of it all. I can’t wait to use it…. I’ll just thicken with tomato paste as I use jars. it was probably something I did wrong… usually is… but it smells great!

Avatar of tnchick65

tnchick65 on 7.22.2011

On this recipe you said, 1 inch headroom. I looked at the Ball Blue Book and it said 1/2 inch. I went with 1/2 inch. Just wondered where you got 1 ” headspace.

Avatar of candykettle

candykettle on 10.16.2009

Thirty pounds of tomatoes IS correct — 1/2 bushel is between 25-30 lbs…. look at the yield at the end of the recipe….combined with all the herbs and salt 1 TBSP oregano IS correct also.

Avatar of hnighti

hnighti on 8.31.2009

I’m thinking maybe thirty tomatoes? not thirty pounds?? Cuz i don’t think that one tablespoon of oregano is going to do much for 30 pounds of maters!

Avatar of dwjones

dwjones on 8.20.2009

THIRTY pounds of tomatoes? Really?

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