Make Your Own: Spaghetti Sauce

Make Your Own Spaghetti Sauce

Tomato season is in full swing and that means salsa and spaghetti sauce canning marathons.  While this recipe can be frozen, I prefer to can it.  I  don’t peel my tomatoes, but chop them well in a food processor.  I can never tell that the skins were left on.  You can chop the onions and bell peppers chunky or finely depending on how your family likes sauce.


Spaghetti Sauce

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 5 quarts


  • 10lbs. fresh tomatoes, cored and chopped
  • 2 onions, chopped
  • 2 green bell peppers, chopped
  • 2 tablespoons garlic, minced
  • 2 6oz. cans tomato paste
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup sucanat or rapadura
  • 2 tablespoons fresh basil
  • 3 tablespoons real salt
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon oregano


  1. In a large pot over medium high heat combine all ingredients except for the tomato paste
  2. Bring to a boil, then simmer on low for 1 hour.
  3. Add tomato paste, stir and simmer for 30 minutes.
  4. Can or freeze for later use.


I often can this recipe for later use in the winter. If canning be sure to not change the vinegar and lemon juice amounts as it increases the acidity to make this recipe safe for canning.

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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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  1. Deb P says

    Hi katie
    I make my own sauce similar to your recipe. Only I don’t add a sweetener and I add lots of Basil, spicy oregano and other herbs from our garden. But, my question is this . . When I add the tomatoes I am left digging out the skins as the tomatoes get soft. Which is so time consuming. I have tried to use my immersion blender but the skins are still left in the sauce to pick out. Do you have a solution to this madness!! Thank you for sharing your recipe!!

    • says

      I blend all of my tomatoes in a vitamix before making the sauce. It blends everything up pretty smooth and you can’t tell the peels are even there. I’ve never tried with an immersion blender as I don’t have one. Hope that helps.

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