It’s sauce time! This is a Midwest version of marinara sauce. Originally from local church cookbooks, the flavors are homey with a little zip. I’ve changed up and added to the recipe to make it even better. Personally, I use this for pasta, pizza, and some soups.
Watch how to make this spaghetti sauce
How to Can Spaghetti Sauce
- 25 lbs tomatoes weighed then cored and seeded
- 8 cups finely chopped onion
- 4 cups finely chopped fennel bulb
- 2 cups loosely packed basil leaves finely chopped
- 1 cup loosely packed parsley leaves finely chopped
- 10 sage leaves finely chopped
- 2 sprigs oregano leaves stripped and chopped
- 1 sprig rosemary
- 3 sprigs thyme
- 5 bay leaves
- 1 tsp fennel seed
- 1 tsp anise seed
- 4 tbsp kosher salt
- 12 oz tomato paste
- ½ cup lemon juice or citric acid (recommended by the USDA canning guide)
- Make a tomato juice by running the tomatoes through a tomato strainer, juicer attachment, or by peeling them and blending them.
- Add the tomato purée to an extra-large heavy-bottomed kettle.
- Stir in the prepared onion, herbs, fennel, spices, and salt. Bring to a boil, reduce to a low boil, and cook until reduced at least ¼ or until thick like a sauce, about 2-4 hours.
- Add tomato paste, if using, and cook an additional 5 minutes, ensuring the paste is worked into the sauce.
- Add the lemon juice and stir to combine.
- Pour prepared sauce into sterilized jars. Fit with lid and ring and process in a water bath, adjusting for altitude according to the USDA canning guide, as follows:For quarts: 40 minutesPints: 30 minutes8 ounces: 25 minutes
- Remove from the canner and allow to rest for 12 hours.
- Store sealed jars in a dark area.
- This recipe can be halved for less output.