FREEZER SPAGHETTI SAUCE

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Freezer Spaghetti Sauce image

This is a recipe I came up with to use the abundance of our garden's tomato supply. Our family loves this chunky spaghetti sauce!

Provided by Paula

Categories     Sauces

Time 3h

Yield 9 quarts, 36 serving(s)

Number Of Ingredients 15

30 lbs tomatoes (fully ripe, peeled, and chopped)
1 cup onion (chopped)
1 cup green pepper (chopped)
1 cup celery (chopped)
1 lb fresh mushrooms (sliced)
1/4 cup parsley (fresh, chopped)
2 teaspoons garlic (minced)
3 tablespoons salt
3/4 teaspoon salt
1/3 cup sugar
1 tablespoon sweet basil (dried and crushed)
4 tablespoons oregano (dried and crushed)
2 tablespoons marjoram (dried and crushed)
3/4 teaspoon marjoram (dried and crushed)
1/4 cup vegetable oil

Steps:

  • Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
  • Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
  • Stir often to prevent sticking.
  • Ladle into clean quart jars, leaving 1 inch headspace.
  • Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
  • When jars have cooled to room temperature, freeze.

Nutrition Facts : Calories 95.5, Fat 2.4, SaturatedFat 0.4, Sodium 652.2, Carbohydrate 18, Fiber 5, Sugar 12.4, Protein 3.9

*** Explore more Freezer Spaghetti Sauce Recipes »

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