Garden Fresh Spaghetti Sauce

Garden Fresh Spaghetti Sauce
Allrighty then.
Finally, as promised!
The recipe for some knock your socks off
Garden Fresh Spaghetti Sauce! 

It has been made known to me that this recipe IS NOT SAFE to can. Neither a Water Bath Canner, nor a Pressure Cooker can do the job.  There is cornstarch added to the recipe, 
making the only safe choice FREEZING IT.
It still tastes wonderful! 
And actually it is a lot easier to freeze it, 
than to can it. 
Freezing will save you many steps!
I spent this past Saturday canning mine….
I spent some time this afternoon on the phone 
with a USU nutritionist…
I am now spending some time opening up my cans and pouring them into freezer safe Ziploc. 
So sorry for any confusion!
Please don’t bottle this sauce.
A little bit of botulism sitting on your shelf, on account of me…
It’s just more than a girl can take.

Garden Fresh Spaghetti Sauce
Time: 3 hours
Yield: 11 quarts of sauce
Recipe from MyHandsomeHusband

***NOTE*** Do not make this sauce with tomatoes from the grocery store. Tomatoes fresh from your garden, or purchased at a Farmer’s Market are really the only choice to be had. You will be disappointed with the flavor of your final product if you buy your tomatoes from the grocer.

38 C tomatoes, chopped (about 22 pounds)
4 T  garlic, chopped
6 C  onion, chopped
4 C green bell pepper, chopped
4 C zucchini, chopped
4 C mushrooms, chopped
4 T balsamic vinegar
8 bay leaves
3 T fennel seeds
1-2 t red pepper flakes
2 t dried oregano
1 t dried rosemary
2 T Italian seasoning
1 C brown sugar
1/2 C white sugar
2 T beef bullion
1 T salt
1 T pepper
8 T Johnny’s Garlic Spread Seasoning (I buy it at Costco)
1 12 oz can tomato paste
1/2 C fresh parsley, chopped
1/4 t cinnamon
1/8 t cloves
3/4 C olive oil
4 T corn starch
2 T lemon juice
1. Take the core out of your tomatoes and get chopping! We didn’t take the skins off of these babies. This is a little bit out of line with traditional canning. I’m pretty sure most folks peel the tomatoes before they are put in the pot to simmer. We opted to leave them on as it cuts down on time and we didn’t notice much of a difference in the texture of the sauce. We are going to blend it with an immersion blender, which takes care of the skins.
2. Chop all of your other veggies.
3. Set 4 C of chopped tomatoes aside. Add the remaining tomatoes and all other vegetables to a very large pot.
4. Add all other ingredients but the olive oil, cornstarch and lemon juice to the vegetables.
5. Cook over medium heat for 1 hour. Stir the sauce about every 5 minutes or so. Don’t be tempted to cook it at a higher temperature. You don’t want it to burn to the bottom of the pan. Just let it bubble nicely and stir it occasionally.
6. Using an immersion blender, blend the sauce up as much as you would like. We like ours pretty chunky…you may like it to be smooth. 
7. Let the sauce cook for 1/2 an hour more….get The Three Amigos to entertain you while your stir it occasionally.
8. Add 1/2 C olive oil and stir to combine. Let it cook 1/2 an hour more.
                   ….My little Buttercup, has the sweetest smile.. 
those three hooligans could put a smile on any one’s face.
9. In a medium sized mixing bowl puree the 4 C of tomatoes that you set aside. Add the corn starch and mix until blended.
10. Add the cornstarch/tomato mixture 1/2 C at a time. Stir it in well. Let the sauce bubble and continue adding the mixture until  you reach the desired thickness. Once the sauce is as thick as you would like, let it cook about 10 more minutes. You may not use all of the cornstarch/tomato mixture.
11. Add the remaining 1/4 C olive oil and 2 T lemon juice. Stir to incorporate…and you are done making the sauce! 
12. Store in freezer safe containers.
That’s a wrap, folks.
Pat your self on the back!
You deserve it.
Yummy sauce to last you the whole year through!

Post a comment!


  1. 1
    September 13, 2010 at 4:40 am

    I have been wanting to do some canning, so any and all canning recipes you have, and are willing to part with, I would LOVE! Thanks, Jamie! You are awesome, Lady!

  2. 2
    September 13, 2010 at 5:29 am

    Sounds a lot easier than I thought it would be. I've never canned anything in my life. Just scared of it I guess. I'm gonna have to do this. Thanks Jamie, you are wonderful!
    PS. just like the last comment, definitely put more canning recipes. I need lots of help!

  3. 3
    September 13, 2010 at 6:11 am

    What if one does not own that kind of blender? What do you recommend?

  4. 4
    September 13, 2010 at 7:06 am

    Mmmm, looks delicious! Just canned some salsa… now on to spaghetti sauce!

  5. 5
    September 13, 2010 at 1:05 pm

    I have SO been looking forward to this post! I am always on the lookout for good spaghetti sauce and I cannot wait to try this!! I also echo the other comments and would love more canning ideas. Love your blog – thanks for inspiring me to cook more!!!

  6. 6
    September 13, 2010 at 2:26 pm

    How many jars does this make?

  7. 7
    September 13, 2010 at 2:38 pm

    If you don't have an immersion blender you could blend it in a regular blender in small batches. When we made this sauce last year, we didn't blend it at all. It still tasted fantastic, but the consistency wasn't what we wanted. So I recommend the blending.
    Good Luck!

    It makes 11 quarts sized jars.


  8. 8
    September 13, 2010 at 2:40 pm

    I always thought that spaghetti sauce had to be pressure canned to be safe? Maybe that is an old recommendation?

  9. 9
    September 13, 2010 at 4:14 pm

    Thank you SO MUCH!!! I will try that. I also forgot to ask what kind of tomatoes that you used, or does it really matter? Thank you again!!! 🙂

  10. 10
    September 13, 2010 at 11:07 pm

    Bless you. I can't imagine what you feel after having posted this & then finding it is a bad idea….actually capable of killing off your reading audience!

    Wow, who knew the power writing a blog could hold. Glad you found out in a timely manner and Who knew spaghetti sauce could be a deadly weapon?! Surely people will heed your very prominent & well placed warnings.

    I enjoy your blog & I am so sorry this happened to you. I appreciate that you went the extra mile & checked this out. You are very caring to do this, some people would not have bothered, thank you.

  11. 11
    September 13, 2010 at 11:27 pm

    Ditto what Mzzterry said…
    I am still going to try the spaghetti sauce. I think it sounds delicious! Don't worry, I will be sure to freeze it.. 😀

  12. 12
    September 15, 2010 at 4:49 am

    I cannot wait to make this! my new obsession has been canning – jams mostly – but this is a perfect excuse to head over to the farmers market this weekend and pick up some fresh tomatoes!

  13. 13
    September 16, 2010 at 12:39 pm

    how can i substitute the Johnny's Garlic Spread Seasoning. I don't have it in my country

  14. 14
    September 16, 2010 at 12:46 pm

    and one more thing: can i discard the mushroom and zucchini, and the balsamic and the beef bouillon. I thought by adding some Worcestershire sauce and HP (both)
    please advise

  15. 15
    September 18, 2010 at 4:12 am

    Hi there Jamie I had another question…. When you canned the sauce last year did you have luck with it( mean by canning it)…because I was wondering if I leave out the corn starch will it be fine to can? I will hot water bath it 25 min…shouldn't it be okay? Did you do the same last year when you canned it? Thank so much 🙂

  16. 16
    September 18, 2010 at 6:44 am

    We did make it last year without the cornstarch, and then we bottled it. We were all just fine…however when I spoke to the nutritionist at the USU extension she mentioned the recipe did not have enough vinegar in it to make it safe. My family consumed 50 quarts of it last year with no sickness. So, there you have it.

  17. 17
    September 21, 2010 at 8:01 pm

    I cannot get Johnny's Italian Garlic Spread at my Costco in IA. What do you recommend for a substitute?


  18. 18
    September 22, 2010 at 6:06 pm

    So sorry you can't purchase Johnny's at your Costco. I'm at a bit of a loss as how to advise you to proceed. I have read the ingredient list on the back of the Johnny's Jar and some of them are…garlic, parmesan cheese, salt, spices, parsley, and all kinds of things I can't pronounce. They also have a website I don't know if it's something you can order? It's difficult for me to say what I would add instead, as I haven't ever tried making it without this ingredient. You could try a few of the Johnny's ingredients listed above, or maybe try and purchase some online. That's my best guess. Good Luck!

  19. 19
    September 22, 2010 at 8:15 pm

    Thanks Jamie, I was able to go online and get the garlic spread seasoning.
    Thanks again!

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