Big Batch Spaghetti Sauce

From: supercrafty

On Jul 1, 2009

I made this recipe exactly as stated with fresh tomatoes. I agree it's a great sauce but thought it tasted a bit salty and needed more spices. Next time I will cut the olive oil to 2 TBSP, use half the salt called for in the recipe, and double the sugar, garlic, basil and oregano called for in the recipe.

From: Miriachi

On May 6, 2009

Excellent recipe! I halved it due to the number of tomatoes I had on hand. I only used 1/2 an onion (all I had) and I substituted 1 heaping tablespoon of Italian seasoning for the oregano/basil. I also used a little bit less tomato paste (2 - 230 gram cans). Thanks for sharing!

From: Jenny Beadnut

On Aug 16, 2005

Absolutely delicious! I am so delighted in using my garden tomatoes in such a wonderful way to enjoy all winter. I did make some minor changes. I omitted the sugar and used 1/2 tsp dried minced garlic instead of fresh. For peeling the tomatoes, I first cored off the top stem, and cut a very shallow X on the bottom of the tomatoes. I dropped them in boiling water for 30 seconds, then plopped them into a big bowl of ice water. When they had cooled, I just pulled off the peels very easily! My family LOVED this sauce!! Thanks so much for sharing Steve.

From: Indogreek

On Oct 8, 2005

Thanks for a great recipe. I had been searching for just the right spaghetti sauce recipe and this was it! I used it all summer for my garden tomatoes. Cooked it in the crock (low for 6 hours).