A delicious and hearty spaghetti sauce made from fresh ingredients, perfect for canning or immediate use.
Wash and chop the tomatoes into quarters.
Using fresh, ripe tomatoes will enhance the flavor of the sauce.
Cook the tomatoes in a large pot over medium heat until they soften and release their juices.
Stir occasionally to prevent sticking and ensure even cooking.
Run the cooked tomatoes through a colander to separate the juice from the solids.
Use a fine-mesh colander for a smoother sauce.
Add chopped bell peppers and onions to the tomato juice in the pot.
Dice the vegetables finely for a more uniform texture.
Stir in sugar, salt, garlic powder, tomato paste, oregano, and basil.
Adjust the seasoning to your taste preferences.
Simmer the sauce over low heat for 2 to 3 hours, stirring occasionally.
Keep the heat low to prevent burning and allow the flavors to meld.
Pour the hot sauce into sterilized jars and seal tightly.
Ensure the jars are properly sterilized to prevent contamination.
Process the sealed jars in a hot water bath for 10 minutes.
This step ensures a proper seal and extends shelf life.
Store the jars in a cool, dark place or refrigerate for immediate use.
Label the jars with the date for easy tracking.
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