Spaghetti Sauce

Recipe by
Amy Gamble
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A jar of spaghetti sauce sits ready for a lid.  The jar is surrounded by beautiful tomatoes.

I started with my mother-in-laws spaghetti sauce recipe and added bits and pieces from other recipes I liked.  It’s now a family favorite that I use in all my pasta dishes, especially good in lasagna!


For 15-16 pints:

  • 20 cups tomatoes 
  • 3 ½ cups onion, chopped
  • 1 or 2 medium green or red bell pepper, chopped
  • 2 or 3 jalapeno peppers, chopped (add more if you like it spicy)
  • 8 (6 oz.) cans tomato paste
  • 3 T. salt
  • 5 T. parsley
  • 15 bay leaves, broken up in pieces
  • 4 tsp. basil
  • 4 tsp. oregano
  • 4 tsp. Italian seasoning
  • 1 T. garlic powder

For single meal (4 cups):

  • 5 cups tomato
  • ¾ cup onion
  • ½ green pepper
  • 1 jalapeno
  • 2 (6 oz) cans tomato paste
  • 1¾ tsp salt
  • 1 T. parsley
  • 3 bay leaves
  • ¾ tsp basil
  • ¾ tsp oregano
  • ¾ tsp Italian seasoning
  • ½ tsp garlic powder
Featured Iowa Ingredients
  1. Cook tomatoes until soft. Cool. 
  2. Peel and take seeds out if you choose.  
  3. Put in blender and puree (can add onions and pepper if you want smaller pieces).  
  4. Pour in large kettle and add tomato paste, onions, peppers, and spices.  
  5. Mix thoroughly, bring to a boil, and cook 1 hour uncovered.  Stir often to prevent scorching.  
  6. Remove bay leaves.  
  7. Pour in hot jars and seal or cool and pour into freezer containers.

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