Homemade Spaghetti Sauce You Can Freeze

by Tonya Staab

If you’ve been growing tomatoes and have no idea what to do with them all, start with this homemade spaghetti sauce you can freeze.

The tomatoes in our front garden just won’t stop growing. It’s not a bad problem to have really. As I’m typing this post I looked down to the front garden from my office window and can see hundreds more waiting to be picked.

Homemade spaghetti sauce in 24oz jars to go in the freezer.

I’ve made a total of 10 jars of pasta sauce so far. It’s perfect for last-minute dinners, and we always have boxes of pasta in the pantry.

homemade spaghetti sauce in canning jars
If you've been growing tomatoes and have no idea what to do with them all, start with this homemade spaghetti sauce you can freeze. Eat & Drink tomato sauce, pasta sauce, spaghetti sauce European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 12 cups of small heirloom tomatoes (red) - sliced in half
  • 2 tbs chopped garlic
  • 2 yellow onions - diced
  • 2 tbs extra-virgin olive oil
  • 1 cup red wine
  • 2 6oz cans of tomato paste
  • 1/2 cup fresh parsley - roughly chopped
  • 1/2 cup fresh basil - chiffonade
  • 2 tbs dried thyme (I was out of fresh but would normally use that)
  • 2 tbs dried oregano (again I was out of fresh)
  • large pinch of salt & pepper

Instructions

  1. Over high heat in a large pot cook the onions and garlic with the olive oil until the onions have softened.
  2. Add the tomatoes, and then the red wine and stir occasionally until the tomatoes have softened.
  3. Spoon in the tomato paste with a teaspoon (it makes it easier to combine in small amounts) and stir frequently until completely combined.
  4. Using an immersion blender, blend the sauce.  Not too much though, you still want some of the chunky tomato and onion pieces.
  5. Add the basil, parsley, thyme, oregano, and salt and pepper. Reduce to a simmer for about 2-3 hours stirring occasionally.
  6. Spoon the pasta sauce into the jars and leave it on the counter to cool before putting the lids on and freezing.

Recipe: by Tonya Staab tonyastaab.com

This pasta sauce recipe will fix 6 24oz Ball canning jars.

I plan on using some of these jars of homemade sauce to make lasagna and spaghetti with turkey meatballs, plus it’s great on its own over pasta.

Freezing spaghetti sauce in Ball canning jars

Ball canning jars have a fill line on the top of the jar for freezing, so use that as a guide. Remember liquid expands when it freezes.

Jars of homemade spaghetti sauce

Defrosting Ball canning jars

Defrost one jar at a time for 3-minutes on 50% power, stir, and then, 1-minute at a time on 100% power. Make sure to stir after each minute.

If you have more ideas on using these tomatoes I’d love to hear them. I may have to invest in a good pressure canner.

We’ve already made a large batch of tomato soup, salsa, 10 jars of pasta sauce, and lots of fresh salads.

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3 comments

Norma February 6, 2014 - 7:48 pm

Sounds really good, but do you take, the skins off .

Reply
Tonya Staab February 7, 2014 - 6:48 am

Hi Norma, no I don’t take the skins off. I’m all about quick and easy :).

Reply
10 Quick Freezer Hacks and Tips - Tonya Staab January 23, 2020 - 6:04 pm

[…] I made slow cooker applesauce and froze it to use when baking, and I made jar after jar of pasta sauce for quick weeknight dinners. Did you know that you can even drain and store bacon grease in your […]

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