Basic Homemade Spaghetti Sauce Without Meat Recipe

Introduction

This basic spaghetti sauce recipe is a fresh, flavorful option that doesn’t rely on meat. Made from ripe tomatoes and a medley of vegetables and herbs, it’s perfect for home canning or enjoying right away with your favorite pasta.

Ingredients

• 30 lbs tomatoes
• 1 cup onions, chopped
• 1 cup bell peppers or celery, diced
• 1 lb fresh mushrooms, sliced
• 5 cloves garlic, minced
• 2 tbsp dried oregano
• 4 tbsp dried parsley
• 2 tsp ground black pepper
• 4 ½ tsp salt
• ¼ cup olive oil or vegetable oil
• ¼ cup brown sugar (optional)

Instructions

1. Step 1: Wash the tomatoes thoroughly. Dip them in boiling water for 30–40 seconds, until the skins split and pucker. Immediately transfer them to cold water or an ice bath and remove the skins.
2. Step 2: Core and quarter the peeled tomatoes. Boil them in a large, uncovered saucepan for 20 minutes. Then, run the boiled tomatoes through a sieve or food mill to create a smooth sauce base.
3. Step 3: In a large pan, sauté the onions, celery or peppers, mushrooms, and garlic in olive or vegetable oil until the vegetables are tender.
4. Step 4: Combine the sautéed vegetables with the tomato sauce. Add oregano, parsley, black pepper, salt, and brown sugar if using. Bring the mixture to a boil, then reduce heat and simmer uncovered. Stir frequently to prevent burning, and simmer until the sauce reduces by about half and thickens.
5. Step 5: While the sauce simmers, prepare your pressure canner along with sterilized jars, lids, and rings for a hot pack.
6. Step 6: Once the sauce is ready, fill the hot, sterilized jars, leaving 1 inch of headspace at the top.
7. Step 7: Wipe the jar rims clean to remove any food residue. Place the lids and screw on the bands until they are fingertip tight.
8. Step 8: Load the jars carefully into the pressure canner.
9. Step 9: Heat the canner on high until it vents steam for 10 minutes.
10. Step 10: Add the weight to the canner and process jars at 11 lbs pressure for a dial gauge canner or 10 lbs for a weighted gauge canner. Process pints for 20 minutes and quarts for 25 minutes. Adjust processing time as needed based on your altitude.
11. Step 11: When processing is complete, allow the pressure canner to depressurize naturally before opening.
12. Step 12: Remove the jars carefully and let them cool for 12 hours. Check that the lids have sealed properly before storing.

Tips & Variations

• For a sweeter sauce, add the optional brown sugar or increase slightly to taste.
• Bell peppers can be substituted with celery for a different flavor profile.
• Use fresh herbs when available for a more vibrant taste, adjusting quantities accordingly.
• Ensure jars and lids are properly sterilized to prevent spoilage during storage.
• Stir the sauce often while simmering to avoid scorching on the bottom.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within 5–7 days. Reheat gently on the stove for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this spaghetti sauce instead of canning it?

Yes, you can freeze the sauce in airtight containers or freezer bags. Leave some headspace for expansion. Thaw in the refrigerator and reheat before serving.

Do I need to peel the tomatoes for this recipe?

Peeling the tomatoes helps create a smoother sauce and improves texture. The blanching method described makes peeling easy and removes the tougher skin.

Basic Homemade Spaghetti Sauce Without Meat Recipe

---

★★★★★

4.9 from 148 reviews

• Author: Simon
• Total Time: 2 hours 15 minutes
• Yield: Approximately 10 quarts of spaghetti sauce 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This basic meatless spaghetti sauce recipe combines fresh tomatoes, sautéed vegetables, and aromatic herbs to create a rich, flavorful sauce perfect for pasta. It involves blanching and peeling fresh tomatoes, simmering the sauce until thickened, and canning the sauce for long-term storage.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 30 lbs tomatoes
• 1 cup onions, chopped
• 1 cup bell peppers (or celery), diced
• 1 lb fresh mushrooms, sliced
• 5 cloves garlic, minced

Seasonings and Oil

• 2 tbsp dried oregano
• 4 tbsp dried parsley
• 2 tsp ground black pepper
• 4 ½ tsp salt
• ¼ cup olive oil (or vegetable oil)
• ¼ cup brown sugar (optional)

---

Instructions

1. Prepare Tomatoes: Wash the tomatoes thoroughly, then dip them in boiling water for 30-40 seconds or until the skins split and pucker. Immediately transfer the tomatoes to cold water or an ice bath. Remove and peel off the skins.
2. Core and Boil Tomatoes: Core and quarter the peeled tomatoes. Place them in a large, uncovered saucepan and boil for 20 minutes. After boiling, run the tomatoes through a sieve or food mill to create a smooth tomato base.
3. Sauté Vegetables: In a large skillet or pan, heat the olive oil (or vegetable oil) over medium heat. Add the chopped onions, diced celery or bell peppers, sliced mushrooms, and minced garlic. Sauté until the vegetables are tender and fragrant.
4. Combine and Simmer: Add the sautéed vegetables to the tomato base. Stir in the dried oregano, parsley, ground black pepper, salt, and brown sugar if using. Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring frequently to prevent burning. Continue until the sauce has thickened and reduced by about half.
5. Prepare Canning Equipment: While the sauce cooks, prepare a pressure canner along with sterilized jars, lids, and rings for hot packing the sauce.
6. Fill Jars: Once the sauce is ready, fill hot sterilized jars with the sauce, leaving 1 inch of headspace at the top.
7. Seal Jars: Wipe the rims of the jars clean of any food particles. Place lids and bands on the jars and tighten until fingertip tight.
8. Load Canner: Load the jars securely into the pressure canner.
9. Vent Canner: Turn heat to high and allow steam to vent from the canner for 10 minutes to remove air.
10. Process Jars: Place the weight on the vent and process jars at 11 lbs pressure for a dial gauge canner or 10 lbs for a weighted gauge canner. Process pint jars for 20 minutes and quart jars for 25 minutes. Adjust pressure for altitude as necessary.
11. Depressurize: When processing time ends, allow the canner to depressurize naturally without opening the vent or lid.
12. Cool and Store: Carefully remove jars from the canner and place them on a cooling rack or towel. Let them cool undisturbed for 12 hours. Check seals before storing the jars in a cool, dark place.

Notes

• Blanching tomatoes makes peeling easier and helps improve sauce texture.
• Using fresh herbs can enhance flavor, but dried herbs are convenient and effective.
• Brown sugar is optional to balance acidity, adjust to taste.
• Stir the sauce often during simmering to prevent it from burning on the bottom.
• Ensure jars and lids are sterilized to avoid contamination during canning.
• Altitude affects pressure and processing time for canning — adjust accordingly.
• This sauce is meat-free but very versatile to add meat or other ingredients if desired later.

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Keywords: basic spaghetti sauce, meatless spaghetti sauce, tomato sauce recipe, homemade pasta sauce, canned spaghetti sauce