Meatless Spaghetti Sauce
Meatless Spaghetti Sauce recipe I have used a couple of times for my roma tomatoes. I just wanted to share a few snapshots of the process. One of the joys I have is that I am able to go to my garden and pick the vegetable ingredients for this recipe.
I started out with over 100 Romas and then put them in boiling water for a minute and then transferred them to ice water until they were cooled down. After they had cooled I took the skins off and chopped them up. Roma tomatoes work the best for spaghetti sauce because they are meaty.
30#s Tomatoes (skins removed & chopped)
1 cup Onions, chopped
1 cup Green Peppers, chopped
1 cup Celery, chopped
1/4 cup Sugar
1/4 cup Fresh Parsley, chopped (I used store bought)
4 Cloves Garlic
4 Tablespoons Canning Salt
1 Tablespoon Sweet Basil, chopped or store bought
1 Tablespoon Oregano, chopped or store bought
1 Tablespoon Thyme, chopped or store bought
- Once your tomatoes are peeled and chopped combine all ingredients in a large kettle, stainless steel is the best. Heat rapidly to simmering and simmer until thickened or preferred consistency, approximately 1 1/2 hours. Stir frequently.
- Bring to a boil and pack into clean hot sterilized quart jars, leaving 1 inch headroom. Make sure to boil lids before placing on jars & wipe rims of jars, seal up.
- Process in a boiling water bath for 40 minutes. Remove and cool.
- Makes 5 to 7 quarts.
If you don’t want chunky sauce before cooking run it through a strainer or food mill. Finished Product: 5 Quarts.
I hope this recipe encourages you to try your hand at making Meatless Spaghetti Sauce, make to your own taste and thickness! I just started canning my own spaghetti sauce a couple of years ago and I love doing it and having it on hand. I usually do quarts of it but you can use any size jar that fits your need.
Guide for Pressure Cooker.