Savory Garden Spaghetti Sauce

  Straight from the garden to your stock pot, bet you’ll never want to eat jarred spaghetti sauce again!

  A big thank you to Connie for inspiring this dish by posting photos of hers simmering on the stove on Facebook! I don’t know why I haven’t thought to try this before.  I took careful notes while I made our sauce, but you change the proportions per your families taste buds!

Savory Garden Spaghetti Sauce

{click title to print}

Garden Spaghetti Sauce text


  • 30 whole Medium Tomatoes (more Or Less Depending On The Size)
  • 2 whole Peppers, Any Color
  • 8 ounces, weight Mushrooms (optional)
  • 3 whole Onions, White Or Yellow
  • 3 Tablespoons Butter
  • 24 cloves Of Peeled Garlic
  • 2+ T. each total, divided use, of Oregano, Rosemary, Parsley (fresh If You Have It, Dried If You Don’t!)
  • 2 pinches of Thyme
  • Kosher Salt & Cracked Pepper, to taste
  • 20 leaves Of Fresh Basil (more To Taste)

Wash and rough chop all veggies. Saute onion pieces in butter in the bottom of a large stock pot, add in garlic cloves and mushrooms, saute a few minutes more. Add in all veggies. Season WELL with all listed seasonings, per your taste buds. Simmer on the stove, covered, for 45 minutes.
Stir and continue to simmer, uncovered, for 5-7 hours. {Your house is going to smell AMAAAAZING!!!}
Right before serving, throw in fresh basil, and blend with an immersion blender.  You will want to taste and check seasonings. I was surprised how much I needed to add again at this point.
{The tomatoes really bland everything down}
Serve hot and fresh over pasta or place in jars, 3/4 full, cool and freeze.

Enjoy with a salad and bread sticks!



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18 thoughts on “Savory Garden Spaghetti Sauce

  1. This looks AMAZING! Do you know if you can,can this? I am sure you could. I would have to look in my book. I never thought of freezing it before. Maybe I will have to try it. Sadly,this summer my garden got put in WAY late. So I don’t think my tomato plants will EVER get big enough.:(
    Thanks for sharing!

      • Canning is a lot of work. But I do like to be able to just go to the pantry and pull a jar off the shelf that “I” canned!:) It is not really so much wark as it is the time you spend in the kitchen doing it. But Oh so very worth it!:) You should try it. If we lived closer together I would come over and show you how.:)

  2. This looks wonderful! I’ve read that adding fresh herbs should be done at the very end of your cooking (last 20 minutes at most). Perhaps doing this would cut down on the total amount that you need? Looks delicious, I’m going to give it a try!

    • Oh man, I am so sorry I didn’t note this last summer. I will try to do pay attention and update this recipe this summer. I think I used some for supper and had 2 big jars leftover that I just froze since there was not enough to go to the trouble of canning.

  3. Pingback: Canning Adventure: Bone Broth | 4 little Fergusons

  4. About what is the volume of your tomatoes? I cut up three gallons of tomatoes I didn’t have time to process and put them in the freezer. I was wanting to make pasta sauce with them and this recipe looks amazing.

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