canned tomato sauce

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it &quot;a million dollar spaghetti&quot; because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti Recipe {One Pot}

oz any spaghetti (uncooked)

tomato sauce (low sodium)

olive oil (extra virgin)

garlic

tsp salt

black pepper (to taste)

oregano

Parmesan cheese (grated)

Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.

Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.

Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.

Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly.

Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.

Serve immediately with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

https://content.jwplatform.com/videos/hSkpVt1n.mp4

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it “a million dollar spaghetti” because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti

Canning tomato sauce is a good way to preserve tomatoes for long-term storage. Learn how to safely can your tomatoes in this complete guide—from prepping the tomatoes to picking the right jars.

Canned Tomato Sauce Recipe

tomatoes (about 80 plum tomatoes)

Citric acid lemon juice

Wash tomatoes. Core and cut tomatoes into quarters.

Place a single layer of tomato quarters in the bottom...

Place a single layer of tomato quarters in the bottom of a large saucepan. Mash with a potato masher, and heat over medium-high heat until juicy.

Add in the remaining tomatoes in 3-4 batches, mashing after each...

Add in the remaining tomatoes in 3-4 batches, mashing after each addition. Once all tomatoes are added, simmer until tomatoes are tender and juicy.

Remove from heat. Run the tomatoes through a food mill to remove peels and...

Remove from heat. Run the tomatoes through a food mill to remove peels and seeds.

Return purée to saucepan. Cook purée, uncovered, over medium-high...

Return purée to saucepan. Cook purée, uncovered, over medium-high heat until purée thickens, stirring to prevent sticking. Cook until volume is reduced by one-third for a thin sauce, or one-half for a thick sauce.

Prepare boiling water canner. Heat jars in simmering water until ready to...

Prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint...

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar; ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Ladle hot sauce into hot jar, leaving ½-inch headspace. Remove air bubbles and adjust for headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.

Place jar on a canning rack in the boiling-water canner. Repeat...

Place jar on a canning rack in the boiling-water canner. Repeat until all jars are filled.

Cover the canner and bring water to a boil. Process pint jars 35...

Cover the canner and bring water to a boil. Process pint jars 35 minutes or quart jars 45 minutes, adjusting for altitude. Start timer once the water is at a full, rolling boil.

Turn off heat, remove canner lid, and let jars stand 5 minutes....

Turn off heat, remove canner lid, and let jars stand 5 minutes. Remove jars and cool for 12-24 hours on a folded towel. Check lids for seal—they should not flex when center is pressed. Label and store jars.

Canning tomato sauce is an old Italian tradition, an occasion to get family and friends together.With such a large quantity to make, you need a barrel! A low cost and low waste methodology everyone can follow.

&#x1f4cb;The Tradition of Canning Tomato Sauce in a Barrel

tomatoes

basil leaves

Canning tomato sauce is a social event, call your friends and family to help

Cut the tomatoes into 4 sections, removing the green connection of the stem and any damaged parts.

Cleaning the tomatoes

As soon as a bucket is ready, pour the tomatoes into a large caldron to cook while covered, stir from time to time to make sure they don&#x27;t stick to the bottom.

Pre boiling the tomatoes

Roughly line the crates with some old clean towels

Align the crates over the drainage grid so the water of the tomatoes can drain away

Once the tomatoes have softened and lost their consistency, poured them back into the crates over the towels

Squeeze the tomatoes inside the towels

Strain the water from the tomatoes

Grinde the tomatoes in the grinding machine, one, two, three times, to make sure no pulp is left on the skin.

Grinding the tomatoes

The tomato skin and the parts of the tomatoes that were removed earlier will go into the compost, to fertilize more tomatoes plants for next year.

Zero waste

The jars should be sterilised

Put a basil leaf inside each jar and fill them with the tomato sauce

Filling the cans

Place the barrel over the burners

Place a potato bag at the bottom of the barrel

Preparing the barrel

Put a band around each jar

Layer the jars placing potato’s bags over them until they filled the barrel to the top

Fill the barrel with water all the way to the top

Placed a cover on top, and a brick to stop the jars from floating and banging while boiling

Start the fire and wait for the water to boil

Putting the jars filled with tomato sauce in the barrel

Let the jars boil for 1 hour

Turn off the fire and wait until the next day for the water to cool down completely before removing the jars

A vacuum has now formed inside the jars and the sauce will keep for the winter

Boiling the canned tomato sauce

Learn how to can tomato sauce at home with this easy recipe, safe for both water bath or pressure canning!

Easy Canned Tomato Sauce

tomatoes (20 pounds makes about 7 pints of sauce)

lemon juice

salt

basil (optional)

Pick tomatoes

Pick your fresh tomatoes, slice in half and remove seeds.

Chop tomatoes

Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes).

Carefully remove skins and set them aside in a bowl.

Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.

Add tomato sauce to a heavy-bottomed pot and bring to a boil.

Boil

Reduce heat and continue simmering until tomato sauce is reduced down to desired thickness. (This will vary based on tomato variety.)

Gather jars

Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.

Add lemon juice

To each jar, add one scoop of tomato sauce, then add 1 Tablespoon bottled lemon juice to each pint jar (or 2 Tablespoons lemon juice to each quart jar).

Add salt

Add 1/4 teaspoon salt to each pint jar (or 1/2 teaspoon salt to each quart jar).

Add dried basil

Add the optional 1/2 teaspoon dried basil to each pint jar (or 1 teaspoon dried basil to each quart jar).

Fill jars with sauce

Fill jars the rest of the way with tomato sauce leaving&#160;1/2-inch headspace for water bath canning&#160;and&#160;1-inch headspace for pressure canning.

Remove air bubbles

Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.

Wipe and lid jars

With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Prepare Tomatoes

Jars into canner

Place jars on a rack inside your water bath canner.

Cover with 1 inch water

Make sure at least 1 inch of water is covering the tops of the jars.

Process jars

Once you&#8217;ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)

Turn off heat

Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.

Place jars on towel

Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

Rest jars

Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

Store jars

Remove bands and check seals then move to the pantry for storage.&#160;(If any jars didn&#8217;t seal, store them in the refrigerator and use within a day or two.)

Water Bath Canning Instructions

Add water to pressure canner, put in the rack, and load jars.

Seal lid

Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.

Bring up to pressure

Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.

Process

Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.

15 minutes

Process both pint and quart-size jars for 15 minutes.

Reduce pressure naturally

Allow pressure canner to cool down naturally and for pressure to return to normal.

Let jars rest

Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.

Remove jars

Pressure Canning Instructions

Hi, thank you for the recipe and guide, how long can I expect the canned tomatoe sauce to last for while unopened?

Last year I portioned my sauce into containers and froze it. Then I popped out the portions and put them into freezer bags. This year I wanted to do more, so I tried canning for the first time as well as freezing some to be used sooner.

I absolutely loved this recipe! The sauce was so thick just like store bought! And I&#8217;m even dehydrating my seeds and skins like she recommended and I&#8217;m going to use that as a substitute for tomato paste

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