Spaghetti Sauce

Spaghetti Sauce, this is almost a triple batch.

Yesterday I made some delicious spaghetti sauce from my garden tomatoes, and I thought I’d share the recipe.  This batch I made specifically to freeze, which I did in quart-size zipper seal bags, 3 cups of sauce per bag.

To peel tomatoes:  Fill a large pot with water, bring it to a boil, and drop in a bunch of tomatoes. Cook them 2-3 minutes, or until most of them have split their skins.

Skins are cracked open!

Remove them with a slotted spoon and drop them into a sink full of cold water until they are cool enough to handle.

Sink full of tomatoes to peel!

If you have lots of tomatoes to peel, just keep using the same hot water for all of them. This works because the layer of tomato underneath the skin cooks and softens, loosening the skin so it should slip right off.  If the tomatoes are a little under-ripe they will not peel as easily.

Time: 1 to 1 1/2 hours prep, 1 to 4 hours cooking


  • 1 teaspoon  olive oil
  • 1 large onion, chopped
  • 9 cups peeled, chopped tomatoes (about 20-22 small to medium tomatoes)
  • 2 – 6oz cans tomato paste
  • 1  1/2 teaspoons garlic powder
  • 4 teaspoons dried basil (1 tablespoon + 1 teaspoon)
  • 5 teaspoons dried oregano (1 tablespoon + 2 teaspoons)
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons sugar

In a large dutch oven or soup pot cook the onion in the oil until tender and translucent.

Onions for a double-batch.

Add all the remaining ingredients, stirring the paste in very thoroughly to ensure there are no lumps.

Almost all the other ingredients.

Bring to a boil and reduce heat to low or medium-low.  Maintain a steady simmer for 1 to 4 hours, as desired, stirring occasionally to keep it from browning on the bottom.  As it cooks the flavors will incorporate more evenly and the tomatoes will sweeten.  They should also break down somewhat during the cooking process, and the sauce will look like a chunky store-bought sauce.

Chunky and store-bought looking.

If you want, you can mix everything up in a crock pot and cook it there, omitting the oil and the saute step.  You’d want to cook it 6-8 hours that way.

If the sauce is thinner than desired, add more tomato paste.  I used ‘roma’, ‘early girl’, and ‘better boy’ tomatoes and the 2 cans were just right, but the thickness of the sauce could change a lot based on what type of tomatoes are used.

Serve immediately or cool and freeze for later.

Let me know what you think!




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2 Responses to Spaghetti Sauce

  1. Amie says:

    Yesterday I made two batches of this using the Roma tomatoes we picked up at the Farmers’ Market and froze it all! I had never peeled tomatoes before, and it was quite easy. The only downside to making spaghetti sauce all day is I did not want to eat it for dinner. :)

  2. Julia says:

    I felt the same way after making a huge batch one day. Tim ate it for supper, and I made something else :)

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