My sister-in-law gave me this great recipe a few years ago and after making it once, my family has never wanted me to buy spaghetti sauce again! I have tweaked it a little from the original version to suit our family’s tastes. This is one recipe that EVERY person in our family loves so when I make this sauce, I need to be sure to make at least a quart for each week of the year. I also use this spaghetti sauce for lasagna and as a ravioli sauce.
This recipe is easy to make and once you’ve done it a few times, you will probably dump ingredients in without following the recipe “exactly” just like I do. Another benefit of this spaghetti sauce recipe is that if you don’t can, you can put the spaghetti sauce into quart size freezer bags once it is cool and freeze it instead of water bath canning! (I prefer to can it because there isn’t the risk of it getting freezer burnt. (Plus our freezer is always full!)
Here is the recipe:
1 Cup Salad Oil
3 Medium Onions, Diced
4 Medium Garlic Cloves, Minced
16 cups of Prepared Tomatoes (Peeled & Diced- I chop mine in the blender after peeling to keep it simple)
4- 12 Ounce Cans Tomato Paste (I usually omit the Tomato paste from the recipe and add one 12 ounce can to each quart jar of sauce when I use it in a recipe)
4 Tbsp. Dried Parsley
4 Tbsp. Oregano Leaves
4 Tbsp. Canning Salt
4 Tbsp. Sweet Basil
6 Bay Leaves
1 Cup Sugar *
1 to 2 Tsp Pepper
Preheat oven to 350°. Mix all ingredients in a large roaster form your spaghetti sauce and roast for 2-3 hours (stirring occasionally). I like to roast mine for 5-6 hours because it gets thicker the longer you roast it. Take out the bay leaves. Place in hot jars and water bath. Makes ~8 quarts but will depend on how long you roast the spaghetti sauce and if you add the tomato paste.
*I always add a little more sugar when I make spaghetti or use in lasagna because my family likes a “sweeter” sauce.