Homemade Spaghetti Sauce- Part Two

Homemade Spaghetti Sauce- Part Two

posted in: Domesticity | 0

In my previous post, I mentioned that Spaghetti is my go-to comfort food.

And as comfort foods go, when made from fresh, summer-ripened tomatoes, spaghetti or pasta sauce is out of this world!


Now, I realize that there are many recipes for homemade spaghetti sauce; more authentically Italian, with more fresh herbs, etc.

But when you’re a busy mama and you find something simple and delicious, you tend to stick with it.

That’s how I feel about Mrs. Wages Pasta Sauce seasoning.

IMG_5868  It’s not completely from scratch, but it’s a wonderful combination of herbs and spices.

It’s made for canning or freezing pasta sauce and it’s so good and simple to make, I use it every year.


Here’s whatcha do:

Grow some fine tomatoes in your garden or purchase some from a farmer’s market.

Fresh, summer tomatoes can’t be beat!

You’ll need 6 lbs or about 18 medium tomatoes.

You’ll also need 1/4 cup of sugar and 1 pouch of Mrs. Wages Pasta Sauce Mix.

( I like to double this recipe per batch)


Wash your tomatoes-



Next, Scald tomatoes in batches, in a pot of boiling water for about 3 minutes, until skins split.





Remove tomatoes and dip into a large bowl or pot of cold water.




When cool enough to handle, remove skins and carefully cut out cores.






It’s a fairly quick process of removing a batch from the boiling water, dumping it into the cool water, then adding a new batch of tomatoes to boil.

Don’t feel rushed, you really can’t hurt the tomatoes.


(By the way, if you have chickens or a pig, they love the tomato skins!)


Next, add your peeled, cored tomatoes to a blender or food processor and puree til smooth, doing so in batches-


Incidentally, I love my Oster VERSA blender!



This should yield about 10 cups of pureed tomatoes.


Next, combine pureed tomatoes, the 1/4 cup of sugar and Mrs. Wages Pasta Sauce Mix  in a large non-reactive saucepan- stainless steel or enamel is best.

(Do NOT use aluminum)




Bring mixture to a boil over medium-high heat, stirring occasionally.

Reduce heat and simmer about 25 minutes.  Longer, if you want thicker sauce.

The sauce is ready to eat!

To freeze sauce:

Allow sauce to cool, then pour into freezer containers, leaving 1/2″ space at the top.  Freeze for up to a year.


See the summer-time goodness ready to freeze?




Personally, I let my sauce simmer for about 30-35 minutes before allowing to cool well and pouring into freezer containers.


When I thaw out my frozen sauce, I heat it up in a pot, then add a little cornstarch (maybe one tablespoon) to about 1/4 cup of cold water, stirring it into the sauce to thicken to the consistency I want.

I also like to add lean browned hamburger meat and black olives, topping it with parmesan.










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