Growing up, we lived on a cute little cul-de-sac road. Our close family friends lived down the road from us and we spent most of our youth growing up together. I have this very vivid childhood memory of their home. It’s not your normal memory, like remembering a fun party (although I remember a few of those too) it’s an odd memory, but one that has stuck with me for my entire life. Their home always smelled like homemade spaghetti sauce. Yep, spaghetti sauce! It’s such a vivid childhood memory, for some reason. If I remember correctly they also always had the most beautifully clean carpets (I know, another odd memory).
So many happy memories are connected to that one and I’ve always wanted to master making my own sauce. Again, like with salsa recipes, there are thousands, dare I say millions of recipes out there. Finding the right one for your family might take some trial and error. We love garlic and basil so I’m hoping to pull together the best of several recipes to come up with our very own family recipe. Although you can buy spaghetti sauce fairly inexpensive we usually end up adding to the sauce when we make it. At $1 a jar, cheap sauce can be found – but how good is it really?
Here are 2 recipes that I am confident that you will LOVE!
The first recipe can be whipped up for a nice dinner party or made ahead and frozen. I’m not sure about canning sauce with meat so I won’t recommend canning it with the sausage. I’m sure it can be done, however, I know that canning meat is a bit trickier than canning meatless sauces. Once again, PickYourOwn.org is a great resource for preserving food.
Thanks to my very favorite Aunt for sharing her recipe 🙂
Auntie’s Spaghetti Sauce
You can use canned or fresh tomatoes for this recipe, straight from my wonderful Italian Aunt!
- 2 Lg. cans diced tomatoes
- 2 Lg. cans tomato sauce
- Garlic cloves, peeled (1-100 depending on how much garlic you like)
- Olive Oil
- A good Italian Sausage, my Aunt recommends Perry’s. removed from their casing (or skin).
- Italian seasoning
- 2 lg. cans diced tomatoes and 2 lg cans tomato sauce. (If you are going to use all tomatoes, dice them and add some tomato paste.)
Start by sauteing some garlic in olive oil, add the tomatoes. Once this comes to a rolling boil, add Perry’s italian sausage. I slide them out of the skin in small meatball size pieces (uncooked). Sprinkle a generous amount of Italian seasoning. Let all simmer for about 2 hours. Add water if it appears to be getting too thick. Cook longer if it’s too thin.
This next recipe is an excellent choice if you are looking to can a large amount of sauce. The instructions are easy too! I’ll be whipping up a huge batch this week! Thanks Jenny for sharing!
Jenny’s Tomato Sauce – from my friend Jenny
- 1/2 bushel (1 basket) of tomatoes
- 3 lbs onions (we never use this much, depends how much you like them)
- 1 to 1 1/2 cup of sugar
- 2 tbsp oregano
- 2 tbsp basil
- 2-3 tbsp garlic
- 1/2 cup salt
Quarter tomatoes. Cook tomatoes in a small amount of water in several pots. After about 5-7 minutes the tomatoes should be soft. Strain the tomatoes.
In a very large pot combine all ingredients with the tomato sauce. Bring to a boil then reduce temperature. Simmer for 2 hours.
Put the sauce into jars and follow canning instructions.
Makes 9 quarts.
a note from Jenny: “I usually at least double or triple this recipe when I am canning it. Enjoy, it is so yummy!! Then when you want to use it, you can add one can of tomato paste. I like a thicker sauce and so we always add a can of tomato paste when opening the canning jar and using it.”
Thanks ladies for sharing your recipes. I’m excited to can homemade spaghetti sauce for the first time this year!
Veteran sauce makers, do you have any tips or tricks that you’d like to share? Are you new to making sauce or canning? Leave a comment with your advice or questions. We’ll do our best to help everyone out!