Homemade Meatless Spaghetti Sauce Recipe

Homemade Meatless Spaghetti Sauce

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I am always on the search for new recipes, and recipes that I can share. My friend Michelle has been nice enough to lend me this great Spaghetti Sauce recipe. I am really excited about this recipe because you do not need your canner (except to measure) and there are no real processing stages. So- for those of you who are not so excited about the canning process, this is for you! This makes a super huge batch- but when you look at how much money you will save (vs. buying organic) and how often you will really have to make it- I think it is worth the time and effort. *If you pull these ingredients out of your garden it’s practically free!*

Meatless Spaghetti Sauce

Yields: 12- 16 quarts

  • 2/3 canner full of tomatoes peeled and cut
  • 1/3 minced garlic
  • 4 cups chopped celery
  • 4 cups chopped onions
  • 1/3 cup cooking oil
  • 6 cups chopped zucchini
  • 2 cup chopped green peppers
  • 24 oz ripe chopped olives
  • 16 beef bouillon cups
  • 1 cup hot water
  • 24 oz chopped mushrooms
  • 45 oz tomato sauce
  • 24 oz tomato paste
  • ¾ cup brown sugar
  • 4 TBS basil
  • 4 TBS oregano
  • 4 TBS parsley flakes
  • 1 TBS salt
  • 2 tsp pepper


Sauté garlic in oil in a large frying pan. Add celery, onion, zucchini, and green peppers. Cook until tender. Add all to the large kettle of tomatoes. Cook until tender. Add bouillon cubes to hot water and add to tomato mixture. Add olives, mushrooms, tomato sauce, tomato paste, brown sugar, basil, oregano, parsley, salt, and pepper. Cook on simmer for about 10 minutes. Wash and sterilize jars. Fill hot jars with about a ½ inch of head space. Place hot 2 piece lids. Set on counter and do not touch for 24 hours. These should seal up within 24 hours. To check- push finger on top if the middle is sucked down- sealed. If you can push your finger up and down and it makes a little popping sound- not sealed. Use not sealed jars within a few days. You may process these if you wish- ENJOY!

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