Another one to add to my list of things you should stop buying and start making, ever since I learned how to make my own pasta sauce, I’ve never had to buy another jar!
The hubby is a HUGE fan of spaghetti. Like…he wants his last meal on Earth to be spaghetti and meatballs. I love a man who’s easy to please! While he grew up on canned Prego, he now prefers my version better! And it’s easily canned to use all winter long!
For making a large batch:
- 30-40 tomatoes (this sounds like a lot, but if you have a backyard garden, or a local farmer’s market it’s easy to get your hands on)
- 2 whole onions, roughly chopped
- 3 Tbsp minced garlic (more or less to taste)
- 2 Tbsp each fresh or dried basil and oregano
- Salt to taste
1. Blanch, peel and deseed your tomatoes. This step is optional, but skins and seeds tend to get mealy after they’ve been canned and the more water you add to the recipe, the longer you’ll have to wait while it cooks down.
2. Saute the chopped onions in a large pot until translucent
3. Garlic and saute until you can start to smell it. Then add the herbs and stir gently to allow the herbs to release any oils and flavor. Then add the tomatoes and warm through
4. To blend, either use a blender and work in batches, use an immersion blender or if you’re looking for a low-tech arm workout, you can use a potato masher. Return to the pot.
5. Simmer for as long as needed to get the right strength of flavor and consistency. Can be anywhere from 20 minutes to over an hour depending on how much water your tomatoes had in them to begin with.
6. Sterilize your cans, add a little lemon juice to all cans, fill and process in a hot water bath for 40 minutes.