Sunday, July 31, 2011

Homemade Prego Spaghetti Sauce

Excellent result with this recipe and it tastes just like my favorite Prego!

4 T. olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. dried basil
2 tsp. dried parsley
1 tsp. ground black pepper
1 tsp. dried oregano
2 tsp. salt
7 cups chopped fresh from the garden tomatoes  (or 56 oz. canned crushed toms)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.


Yield: 12 cups or 3 quarts canned

Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.

Note: I simmered my fresh tomatoes for 20 minutes but I'm not sure it would matter especially if you are canning the sauce as well.

28 comments:

  1. I add sweet bell peppers, celery and mushrooms to mine and omit the sugar.
    When I make my meatballs I add diced onions, garlic and Italian spices, celery seed, salt and pepper to the hamburger. Sometimes I add bulk sausage to the mix. Meatballs are browned and simmered. They can be frozen.

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  2. I can't wait to try it! This weekend I hope.. I don't want to "CAN" them as I prefer to share my sauce with some neighbors which are mostly friends. So they can enjoy it and/or critique it as a few are known to do, and I welcome that truly..if it makes sense of course, to me that is!

    As my last name is Veno pronounced the Italian Wine Way: Vino. I love all there is to love about these prime ingredients: TOMATOs PASTA, BASIL, GARLIC AND PARM CHEESE!! PARM REGG, RULES! For contrast in my recipes I adore 30% Provolone, 70% Mozzarella on my Pizza!

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  3. I gave up cooking sauce all day when I found Prego, but lately I have gotten into canning and this sounds great...Will give it a try when tomato season comes around.

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  4. This is EXCELLENT! I can use this sauce for other recipes. Taste's just like Prego, BUT BETTER. It's homemade, the only way to go.

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  5. what a great tasting sauce. As a parent of a child with food allergies it is important that I know what is in his food. Companies constantly change their recipes and what is safe today might not be safe tomorrow. I have begun canning barbecue sauce, salsa and will now be adding spaghetti sauce to my list.

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  6. I always use Prego but, love love this recipe. But, I don't do canning. Can this be frozen for future use?

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    Replies
    1. Yes, tomato sauce can be frozen. It may change the texture a bit. But to me, it is okay after heated back up.

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  7. I added 1 T lemon juice to my pint jars and processed them for 35min in hot water bath canner since i do not have a pressure canner, everything I have read and other recipes that are simular suggest this, will this work?

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    Replies
    1. No vegetables have to be pressure canned, omit the vegetables and you can process the sauce by water bathing, add vegetables before you serve.

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  8. It made my butthole pucker!

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  9. I grew up eating prego so I can't wait to try this. I love making stuff from scratch to avoid preservatives. Thank you

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  10. I can everything lately!!!! I'm going to try canning this also.

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  11. When canning, can I use a water bath method instead of a pressure canner?

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    Replies
    1. Yes, you can use a water bath method for canning tomato products as long as there is no meat involved, if are making a meat sauce then you have to pressure can.

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  12. You really use 28 oz of tomatoe paste?

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  13. Just curious do you skin your fresh tomatoes

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  14. Just curious do you skin your fresh tomatoes

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  15. Has anyone tried this yet and does it really need that much tomato paste? I love prego sauce and I really hope this tastes the same.

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  16. again...28 oz of tomato paste?

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    1. I'm going to try with 8oz can of tomato paste. If you add up the ounces in each, then look at her yield, I'm thinking it has to be 8 oz, not 28.

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  17. I just made this recipe--It IS Prego!! Thank you so much for sharing this!

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  18. Tried this on Family. they all loved it. Tweeked here and there. Prego has been a staple at our house for years. Now it comes from the canning room. Thank you.

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  19. Lekker, lekker!

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  20. Recipe sounds great, but I like your Bible quote better. Thank you

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  21. any one made this in a crock-pot

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  22. Excellent second year for canning this sauce, We love it !!! Thanks

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