Comments on: Spicy Garden Veggie Tomato Pasta Sauce

By: Didi Poe

Didi Poe — Thu, 30 Jul 2015 03:20:51 +0000

I have made this sauce now for the last two years and water bath or Oven it works just fine and the taste is great and we didn’t get sick … I love this recipe and it is my go to

By: corygentri

corygentri — Fri, 13 Sep 2013 16:49:13 +0000

I made this last year for the first time and it was pretty good. I use about half a quart jar when I am making spaghetti and just add a can of tomato sauce and any additional seasonings and some brown sugar to cut the acid. I am down to my last jar and will be making more this weekend. Very hearty sauce and if you can it, over time the jalapenos will mellow so don’t be afraid to use the whole amount! My kids eat it just fine and I like a sweeter sauce which is why I add the brown sugar before I serve – it is great as is too! I think this year I am going to can in pint jars as well cause that is the amount I need to make a spaghetti sauce for my family.

By: Cindy

Cindy — Sat, 31 Aug 2013 20:31:11 +0000

Having had an over abundance of tomatoes in the garden this year I went in search of a spaghetti sauce that I could make with them and thankfully came upon this recipe! I have made four full batches of it thus far and looks like 3 more batches will take care of all the tomatoes. Going to need to buy peppers and zucchini now the plants simply can’t keep up with me. This sauce is delicious, hearty, full of loads of good for you vegies and just enough bite to make it interesting! Yes, I use all the jalapenos indicated. It isn’t overwhelming, as I said just the right amount of bite! We will be eating spaghetti sauce with no chemicals added all winter! Yum!!

By: fightpilotswife

fightpilotswife — Sat, 18 Feb 2012 01:43:27 +0000

What a great way to use most of my case of tomatoes and assorted other produce from Bountiful Baskets! The flavor was awesome, even though I only used 4 jalapenos. Processed it in a boiling bath for 45 minutes and TADA….8 beautiful quarts of sauce!! Thank you!!!

By: bkraemer

bkraemer — Sat, 03 Sep 2011 16:05:13 +0000

Fantastic sauce with great flavor. We like a little more heat so I added red pepper flakes and a dash of hot seasoning, either cayenne or chipotle. I used about 40 Roma tomatoes and got about 4 quarts.

By: ogleacres

ogleacres — Wed, 13 Apr 2011 18:17:40 +0000

Wouldn’t home-grown heirloom variety tomatoes be more acidic? Perhaps the guidelines are based on what’s available in grocery stores – which would hardly pass as a tomato since they are picked unripe and then gassed to turn red. They don’t have the chance to properly mature and ripen, while the ones we grow do. I’m guessing THAT is why the recipe has worked safely for grandma – she’s not using mealy, flavorless tomatoes trucked in from Honduras. Just a thought…

By: love2stamp

love2stamp — Wed, 26 Jan 2011 18:16:40 +0000

I make a pasta sauce and freeze it. I don’t have a pressure canner but lots of freezer room so this works great for me.

By: jessicaca

jessicaca — Mon, 11 Oct 2010 23:20:56 +0000

I made this today with the last of my garden tomatoes, peppers and zucchini. I peeled and seeded my tomatoes before adding it to the sauce and used the shredder on my Kitchen-Aid for the carrots and zucchini….just diced everything else (no food processor). The sauce is really tasty, with just enough heat. I used a portion of the batch for lasagna (delicious) and the rest went in the freezer. I look forward to enjoying this again through the winter!

By: herbiechic

herbiechic — Mon, 11 Oct 2010 19:08:29 +0000

The recipe must have been changed, cause all it states is to process according to canning directions.
I would check the pressure cooking time for the zucchini, I am not an expert but when I was bottling this type of sauce last year, the book I was referencing had zucchini taking the longest out of everything I put in. This recipe looks yummy!

By: Trish H

Trish H — Wed, 22 Sep 2010 23:49:43 +0000

I made this today, with ~ 30 Romas, heirlooms, celebritys and a few big boys. I was skeptical about he carrots, and used my 11Cup food processor. I didnt de-seed anything, except the bell peppers.

I cooked some for dinner that night and am freezing the rest in freezer zip lock bags.

So far for dinner, it was VERY tasty, though the jalepeno was pretty potent(which my husband loved) I just added a little cheese to the spaghetti and sauce, and was just fine..

Ill report back my findings after I use a frozen batch. Great Recipie, but make sure you have a big enough pot for all of this, i had to split it up into 2 pots.