I have made this sauce in the past but am wondering if you could add mushrooms before you can it or would it be best to add them before you serve?

I have so many tomatoes and not a lot of time (2 toddlers) so I bought a fine chopper from Aldi (life saver) that I use to just slice and chop so I don't have to peel them!

Excellent delicious recipe!! I have used for 4 years and never plan to change! I put the tomatoes, green peppers, and onions in my food processor & blend till smooth. Then I add with remaining ingredients and cook for several hours before I can. Delicious. I have tried blanching the tomatoes & removing skins and also not removing skins & I cannot tell a difference. So it's a easy process for me. I use for pizza sauce as well.

How many cups of tomatoes is the 1/2 bushel of Roma. I had already prepared the tomatoes before I found this recipe. I have a combination of roma and better boys.

My mom, my grandmother and I have always canned tomatoes, puree, whole, ketchup and whatever. We have all never used lemon juice or vinegar and we never have any problems and the canned tomatoes are always good. We use good tomatoes without bad spots and not too ripe.

I would like to know if you can use canned tomatoes for sauce to be bottled and would you still use lemon juice?
Thanks

Hi Skunkclan,

Yes, you can use canned tomatoes, but the quality won't be as good as if you had used the fresh ones. You should still use the lemon juice, or red wine vinegar (or any organic vinegar) can be used (double the quantity).

-- CM

I use commercially canned tomato products to make my spaghetti sauce. Have always wanted to can my sauce but do I still have to add the lemon juice? Thanks!

Hi Jean, can I possibly get away with not peeling the tomatoes? I have zillions of cherry and slightly larger tomatoes this year. I have to use them some way!

I have not made this particular recipe before, but I never skin or de-seed the tomatoes. I just wash, core and cut the tomatoes up to fit in my kettle. I mash with my potato masher to get the juicing process started. After the have cook for awhile,I then use my immersion blender to make it smooth. Then simmer for hours. My spaghetti always turns out good. We love using the skin and seeds as these are also nutritious. Happy canning!

This recipe is fantastic. I used a bushel of Roma and I added celery and carrots. I also added a couple of leafs of basil to each of my jars. I ended up getting 38 1/2 litre jars. I will be making this a regular every year!

This recipe is absolutely delicious! I added red pepper flakes to give it a little zip (my family likes spicy). By far the best recipe I have found!

We absolutely luv this recipe. but i did have to make some changes (due to diet restrictions). i replaced the sugar with splenda. And i added a couple stalks of celery and carrot chopped fine.

I also forgot to sweat the veg, i added them right in with the tomatoes, so i ended up having to drizzle some oil in. but i bet if i had of done them properly it would have been even better (if that was possible!!). i let it go all day til the hubby got home to help me can.

it's so good, my son (who hates spaghetti sauce) asked for extra :) and the hubby was quite pleased as well. i ended up with 26 cups of it. thanks so much jean for giving me a recipe i could work with. i'm so grateful ;)

I made mine with home grown "orange Blossom" variety tomatoes. They are a gorgeous rich yellowy orange color. I cut the recipe down to a half gallon worth. With the green peppers and herbs against the deep yellow, the sauce is both beautiful and delicious!

This is absolutely delicious!!!!

I used BIG BOY Tomatoes. I skinned them, quartered them and removed the seeds and the juice in the tomatoes. Then cooked it. It cut the cook time down to 4 hours for me. I saved the juice from the tomatoes added a little salt to it then put it into a container (homemade tomato juice).

Only thing I will change next time I make this sauce is to cut down on the Oregano a little bit. Otherwise this Spaghetti Sauce is pretty good!

We didn't use Roma tomatoes and it turned out fantastic. Found that if we skimmed the water off tomatoes before we started cooking and added a little more paste it cut the cooking time to 6hrs. We added a little corn starch mixed with warm water to help thicken and that also helped.. We got nine and a half quarts of sauce,getting ready to order a full bushel for more sauce, not bland, sweet and savory!!!!!!!