Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes

Jars of homemade canned spaghetti sauce on a wooden table.

4.81 from 21 votes

Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes

Preserve fresh tomatoes at their peak with this easy homemade canned spaghetti sauce recipe! Fresh tomatoes, crisp bell peppers, and savory herbs simmer into a rich, hearty sauce you’ll enjoy in pastas, casseroles, and more all year long.

Prep Time30

Cook Time1

Processing Time40

Total Time2 10

Course: sauce

Cuisine: American, Italian

Servings: quarts

Calories: 61kcal

Author: Jeri Walker

Ingredients

Sauce Ingredients:

15 pounds ripe tomatoes, quartered (peeled if desired) (about 45-50 medium tomatoes)
3 cups onion, thinly diced (about 1-2 large onions)
3 cups bell peppers, thinly diced (about 3 large peppers)
¼-1 cup white sugar (adjust to taste)
6 tablespoons Italian seasoning
4 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon garlic cloves, minced (about 4-6 cloves)
1 tablespoon onion powder
1 tablespoon garlic powder
¾ teaspoon black pepper

Per Jar Acid Addition:

For each quart jar: 2 tablespoons bottled lemon juice OR 4 tablespoons (¼ cup) 5% acidity white vinegar, OR ½ teaspoon citric acid
For each pint jar: 1 tablespoon bottled lemon juice OR 2 tablespoons 5% acidity white vinegar, OR ¼ teaspoon citric acid

Instructions

Prep Tomatoes: Wash tomatoes and remove stems. Decide whether to peel them or not; it's up to you. If peeling, prepare an ice bath. Score an "X" on the bottom of the tomatoes. Blanch for 30-60 seconds in a large pot of boiling water. Transfer to an ice bath with a slotted spoon to cool. Peel the skin away from the "X" upwards. Cut tomatoes into quarters or halves (for smaller tomatoes). Working in batches, pulse tomatoes in a blender or food processor until mostly smooth but still slightly chunky. Transfer to a large pot.
Combine Ingredients: Add the diced onions, bell peppers, and minced garlic to the pot. Stir in Italian seasoning, dried oregano, sea salt, onion powder, garlic powder, and black pepper.
Cook the Sauce: Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer uncovered for 1 hour, stirring every 15-20 minutes to prevent sticking. The sauce should thicken; if it's still watery after an hour, continue simmering until the sauce mounds on a spoon and doesn't separate easily. Taste the sauce and add ¼ to 1 cup sugar, depending on desired sweetness. (I always use 1 cup, but some readers found it too sweet and preferred half the amount or omitted it altogether). Optional: Use an immersion blender for a smoother sauce if you like.
Prepare Canning Equipment: While the sauce is simmering, wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars upside down on a rack in a boiling water canner and heat the water to 180°F. Keep jars hot until ready to use. You can also sterilize them in the dishwasher and keep them hot until ready to use. Place lids in a small saucepan of hot (not boiling) water to soften the seals.
Add Acid + Fill Jars: Add 2 tablespoons bottled lemon juice to each hot quart jar (or 1 tablespoon per pint jar) before filling. Using a funnel, ladle hot sauce into jars, leaving ½ inch headspace. Remove air bubbles using a bubble remover tool or a rubber spatula. Wipe the jar rim with a clean, damp cloth to ensure a good seal. Center a lid on the jar and apply a band, tightening until fingertip-tight. Repeat until all jars are filled.
Process Jars: Place filled jars into the water bath canner, covering them with at least 1–2 inches of water. Make sure they are not touching each other. Cover the canner with a lid and bring the water to a full rolling boil. Start a timer once the water is boiling: Process quart jars for 40 minutes or pint jars for 35 minutes. Maintain a full boil throughout the processing time. (For altitude adjustments, see the Notes section below.)
Cool and Store: When the processing time is complete, turn off the heat and remove the canner lid. Carefully lift up the rack of jars. Using a jar lifter, remove each jar and place it on a towel-lined counter. Cool the jars, undisturbed, for 24 hours. After 24 hours, check for proper seals - lids should not flex when pressed in the center. Label jars with the contents and date.
Storage: Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly. Use opened jars within 5–7 days for best quality.

Video

Notes

*This recipe makes about 7 quarts or 14 pints of spaghetti sauce. If you want a smaller batch, you can halve the ingredients.

Altitude Adjustments:

1,001–3,000 ft: add 5 minutes
3,001–6,000 ft: add 10 minutes
Above 6,000 ft: add 15 minutes

Do not skip the bottled lemon juice or citric acid — it's required for safe water bath canning.
You may reduce or omit the sugar, but do not change the tomato-to-acid ratio.
Roma or San Marzano tomatoes will make a thicker sauce.

If you're new to canning, consider reading this comprehensive canning guide for additional safety information.

Nutrition