Spaghetti Sauce Without Meat

This robust spaghetti sauce relies on the natural sweetness of 30 pounds of ripe tomatoes, balanced by the aromatic depth of onions, celery, and garlic. Simmered slowly, the flavors meld into a thick, savory condiment that is both comforting and complex. Ideal for weeknight dinners or meal prepping, this meatless version proves that vegetables can stand alone as the star. It pairs beautifully with spaghetti, linguine, or polenta, offering a classic Italian-American taste profile without the meat. Perfect for large families or canning enthusiasts looking to preserve the harvest.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 9

Calories: 645.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust spaghetti sauce relies on the natural sweetness of 30 pounds of ripe tomatoes, balanced by the aromatic depth of onions, celery, and garlic. Simmered slowly, the flavors meld into a thick, savory condiment that is both comforting and complex. Ideal for weeknight dinners or meal prepping, this meatless version proves that vegetables can stand alone as the star. It pairs beautifully with spaghetti, linguine, or polenta, offering a classic Italian-American taste profile without the meat. Perfect for large families or canning enthusiasts looking to preserve the harvest.

Ingredients

30 pound Tomatoes
1 cup Chopped onions
5 Garlic Cloves; minced
1 cup Chopped celery

Directions

1
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
2
Transfer tomatoes to cold water and slip off skins.
3
Remove cores and quarter the tomatoes.
4
Place tomatoes in a large saucepan and boil uncovered for 20 minutes.
5
Pass the cooked tomatoes through a food mill or fine sieve to remove seeds and skins.
6
In a separate pan, sautÃÂ© onions, garlic, celery, and optional mushrooms or peppers in vegetable oil until tender.
7
Combine the sautÃÂ©ed vegetables with the sieved tomatoes.
8
Add salt, oregano, parsley, black pepper, and brown sugar to the mixture.
9
Bring the sauce to a boil, then reduce heat and simmer uncovered until thickened, stirring frequently to prevent burning.
10
Simmer until the volume is reduced by nearly one-half.
11
Fill sterilized jars leaving 1-inch headspace.
12
Adjust lids and process in a pressure canner according to recommended times for pints or quarts.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 645.3kcal

% Daily Value *
Total Fat 7.0g11%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 194.2mg9%
Total Carbohydrate 140.2g47%
Dietary Fiber 42.8g172%
Sugars 91.8g
Protein 31.7g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Optional Additions: You may add 1 lb green pepper and 1 lb fresh sliced mushrooms for extra texture and flavor.

Seasoning Guidelines: Do not increase the proportion of onions, peppers, or mushrooms beyond the recommended amounts to maintain the proper flavor balance.

Canning Safety: Follow specific pressure canner guidelines based on your altitude. For dial-gauge canners, use 11 lbs pressure at 0-2,000 ft, 12 lbs at 2,001-4,000 ft, 13 lbs at 4,001-6,000 ft, and 14 lbs at 6,001-8,000 ft. Process pints for 20 minutes and quarts for 25 minutes.

Weighted-Gauge Canners: Use 10 lbs pressure at altitudes below 1,000 ft and 15 lbs pressure above 1,000 ft. Process pints for 20 minutes and quarts for 25 minutes.

Storage: Once opened, store in the refrigerator and consume within 5-7 days. Unopened jars can be stored in a cool, dark place for up to 1 year.

Keywords: spaghetti sauce, vegan sauce, tomato sauce, meatless, homemade sauce, pasta sauce, caning sauce, italian sauce, garlic, onion, celery, simmered, preserve, batch cooking, vegetarian, basil, oregano, fresh tomatoes, kitchen staple

Read it online: https://www.chefs-mate.com/recipe/spaghetti-sauce-without-meat/