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Nutrition Facts
Serving Size 1 (152g) Recipe makes 24 servings
Calories 84
Calories from Fat 23		(28%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 731mg		30%
Potassium 679mg		19%
Total Carbohydrate 15.0g		4%
	Dietary Fiber 3.3g	13%
	Sugars 9.8g
Protein 2.8g		5%
detailed view... how is this calculated?

Big Batch Spaghetti Sauce

Recipe #37563 | 2½ hours | 30 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: 1Steve
Aug 19, 2002

Great way to make up a large batch of tomato sauce from your garden to freeze or can for later use.

SERVES 24 -30 (change servings and units)

Ingredients

1/4 cup olive oil
3 medium onions, chopped
2 cloves garlic, minced
12 cups tomatoes, peeled,cored,and chopped,approximately
3 (12 ounce) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper

Directions

1
Heat oil in large pan.
2
Saute onions and garlic until tender.
3
Add rest of ingredients.
4
Heat to boiling.
5
Reduce heat.
6
Simmer, partially covered, for 2 hours.
7
Stir occasionally.
8
After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (When ready to use, thaw and heat).
9
Or process in a boiling covered canner for 35 minutes
10
Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.
11
This sauce is great for any Italian dish.
12
Great as a sauce for pasta and as a pizza sauce.

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Featured Reviews for This Recipe

From: chiroellie

On Oct 20, 2009

This sauce is delicious! I've never made my own spaghetti sauce, so I was a bit worried. I did not peel my tomatoes (mainly because I didn't know I was suppose to until right now!) and the sauce still turned out fine. I put the tomatoes in the food processor, so it must have taken care of the skin! I canned my sauce, so I'm very excited to enjoy this throughout the winter! Thank you for sharing!

0 people found this review helpful

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From: Dee in WI

On Sep 21, 2009

I made this last summer, and we enjoyed it all winter long. It was my first try at making my own spaghetti sauce, and with an abundance of tomatoes I was able to make quite a few different recipes (6, to be exact!). So all winter, hubby and I would use a different type, rotating amongst all of our choices, and this recipe was a favorite for both of us. It was actually the last remaining jar of sauce we used, because we simply didn't want it to end! I'm very excited to make it again this year, and glad to know that I will only have to use this one recipe. I saved quite a bit of time by running the tomatoes thru the strainer attachment on my KitchenAid, made a smoother sauce but that's what we like. Thank you for a wonderful recipe!

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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.

16 people found this review helpful

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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).

8 people found this review helpful

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