48 Reviews of Big Batch Spaghetti Sauce

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).

From: papergoddess

On Sep 22, 2004

This was very good, Steve. I used fresh basil and oregano, and put it in the blender with 1/2 cup burgundy to grind it. I used about 6 cloves of garlic. I used 4 packets of Splenda and still found it a little tart, so I mellowed it by adding another 1/2 cup of wine. I also added a small pinch of red pepper flakes... just a tiny pinch. The yield was 11 pints. I'm looking forward to enjoying this over the winter! — posted Sep 22, 2004

From: CountryLady

On Jan 23, 2005

A very tasty meatless spaghetti sauce! I scaled the recipe in half, used additional garlic & added some dry red wine. Since "fresh" tomatoes are tasteless & outrageously expensive at this time of year, I used tinned ones. We really enjoyed this sauce over whole wheat pasta with my own my meat balls. Hopefully, our garden will be more successful this year & I'll be will be making a "big batch" using fresh tomatoes, garlic & herbs. Thanx Steve!

From: Darla Aldridge

On Sep 9, 2002

To Steve, I make spaghetti sauce every year. I process in a boiling covered canner for 35 minutes. I hope you find this helpful. Good Lick , from Darla

From: Jazze22

On Sep 7, 2005

Great recipe. The only change I made was to use Italian Seasoning in place of the basil and oregano. I got three and a half quarts out of my batch and I'm canning it for use this winter. Thanks a bunch for the recipe.

From: kountry_kookin

On Aug 10, 2005

I used this recipe to can some spaghetti sauce, the only changes I made was that I added more garlic than the recipe called for. I ended up canning 14 quarts! This recipe is scrumptious!!! Thanks for sharing this recipe with us!!!

From: Amber W

On Aug 15, 2005

This is exactly the type of recipe I was looking for to use my garden's abundance. My first batch didn't yield as much as I thought it would, but it sure tasted good. I'm waiting until the very end to add the sugar this time since the first batch was a little too sweet. I tripled the garlic and used fresh basil and parsley from the garden. This is my new favorite recipe for canning a wonderful thick sauce.

From: DDW

On Oct 17, 2004

Great sauce! I had a bunch of fresh tomatoes from my Grandfather and I didn't want them to go to waste. I followed the recipe, adding the suggestions by papergoddes because I usually add red wine to my sauces anyway. I used fresh basil, dried oregano, extra garlic, brown sugar and a touch of red pepper flakes. I divided into freezer bags and froze for some dinners later this season. I see spaghetti and pizza in my future!

From: Craig Holmes

On Dec 18, 2004

This was a great recipe. I added a few ingredients of my own (Mild Italian turkey sausage, green pepper, crown mushrooms and a dash of red pepper flakes) and substitued fresh herbs for the dry. I also increased the amount of garlic by 5. It was awesome. This will be my flagship sauce for awhile.