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Spaghetti Sauce - Canned


Rate this recipe 3.1/5 (13 Votes)


  • 1/2 Bushel tomatoes
  • 3 Green peppers
  • 6 Onions
  • 4 - 6 oz cans tomato paste
  • 1 1/2 Cups Sugar
  • 1/4 Cup Garlic Salt
  • 2 TBSP Basil
  • 4 TBSP Oregano
  • 2 Cans Mushrooms
  • 1/4 Cup Worcestershire sauce


Level of difficulty Average
Cost Average budget


Step 1

Cook tomatoes in boiling water to remove the skins.

Step 2

Squish tomatoes up and add all ingredients except mushrooms. Colander mixture to remove all seeds.

Step 3

Add remaining ingredients and cook until desired thickness.

Step 4

Prepare jars fro canning.

Step 5

Pre-heat oven to 250° and place jars in oven for 1 hour and then turn off oven. Let jars in oven overnight and cans will seal.

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VIDEO: Rainbow Shrimp Pasta

This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!


  • 2 oz red spaghetti
  • 2 oz green spaghetti
  • 2 cups shrimp
  • Pepper
  • Salt
  • Paprika
  • 1/2 cup cream cheese


  1. Boil the red and green spaghetti separately in salted water until al dente.
  2. Fry the shrimp in a pan with plenty of salt, pepper and paprika.
  3. Add 1/2 cup of cream cheese, and stir through until combined.
  4. Arrange the cooked spaghetti in an alternating pattern on a plate.
  5. Top with the creamy shrimp sauce
  6. Garnish, and serve!

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