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–+ servings
Homemade spaghetti sauce in glass mason jars ready to be canned.

Spaghetti Sauce with Fresh Tomatoes (Easy Homemade & Canning-Friendly)

Looking for the best spaghetti sauce with fresh tomatoes? This easy, garden-fresh recipe is packed with flavor and perfect for canning or freezing, no peeling required!
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Yield: 8 Cups
Calories: 70kcal

Equipment

Ingredients

  • 3 teaspoons dried chopped onion1/4 teaspoon pepper (optional)
  • 6 lbs Fresh tomatoes
  • 1 Medium-sized onion
  • 2 tbsp Olive oil
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • 1 tsp Dried parsley
  • ½ tsp Dried italian seasoning
  • 1 tsp Salt
  • 1 tsp Dried minced garlic
  • 3 tsp Dried chopped onion
  • 2 tbsp Sugar
  • ¼ tsp Pepper (optional)

Instructions

  • Prep the Tomatoes
    Wash tomatoes thoroughly and remove any stems or dirt. Cut out the core and chop into quarters.
  • Cook the Tomatoes
    Place chopped tomatoes in a large stockpot over medium heat. As they heat up, gently mash them with a spoon to release juices. Once there's enough liquid to prevent burning, bring to a boil, then reduce to a simmer. Cook uncovered for at least 1 hour, stirring occasionally. This reduces excess water and concentrates flavor.
  • Blend the Tomatoes
    Working in batches, carefully ladle the cooked tomatoes into a blender and puree until smooth. Return the blended sauce to the stockpot.
  • Sauté Aromatics
    In a small saucepan, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent and fragrant (about 5 minutes). Stir this mixture into the tomato sauce.
  • Add Herbs & Spices
    Stir in basil, oregano, parsley, Italian seasoning, salt, sugar, minced garlic, dried onion, and pepper. Mix well and taste. Adjust seasoning to your preference.
  • Simmer & Thicken
    Return the pot to medium heat and simmer uncovered for 30–45 minutes, or until the sauce reaches your desired thickness. The longer you simmer, the richer and thicker the sauce will be.
  • Store or Can
    Once thickened, your fresh tomato spaghetti sauce is ready to use, freeze, or can!
    To refrigerate: Store in airtight jars or containers for up to 5–7 days.
    To freeze: Cool completely, then freeze in freezer-safe jars or bags for up to 6 months.
    To can: To water bath add 1/4 teaspoon of citric acid or 1 tablespoon lemon juice to each pint to make your sauce shelf-stable for pantry storage. If using quarts use 1/2 teaspoon citric acid and 2 tablespoons lemon juice. Water bath pints for 35 minutes and quarts for 40 minutes.

Notes

Tips for Success

  • Tomato type matters: San Marzano and Roma tomatoes are best because they have less water and more flavor.
  • No blender? Use an immersion blender right in the pot.
  • Make it your own: Add mushrooms, bell peppers, or fresh basil to customize your sauce.

Nutrition

Serving: 1cup | Calories: 70kcal