Table 2

Spaghetti Sauce Without Meat


  • 30 pounds tomatoes
  • 1 cup onions, chopped
  • 5 cloves garlic, minced
  • 1 cup celery or green pepper, chopped
  • 1 pound fresh mushrooms, sliced (optional)
  • 4½ teaspoons salt
  • 2 tablespoons oregano
  • 4 tablespoons parsley, minced
  • 2 teaspoons black pepper
  • ¼ cup brown sugar
  • ¼ cup vegetable oil


CAUTION: Do not increase the proportions of onions, peppers or mushrooms.

  1. Wash the tomatoes.
  2. Dip them in boiling water for 30 to 60 seconds or until the skins split
  3. Dip them in cold water.
  4. Slip off the skins, quarter and remove the cores.
  5. Boil 20 minutes uncovered in a large saucepan.
  6. Put the tomatoes through a food mill or sieve.
  7. Saute the onions, garlic, celery or peppers and mushrooms (if desired) in vegetable oil until tender.
  8. Combine the sauteed vegetables and tomatoes and add the remainder of the spices, salt and sugar. Bring to a boil.
  9. Simmer uncovered until thick enough for serving. (Note: At this time, the initial volume will have been reduced by nearly one-half.)
  10. Stir frequently to avoid burning.
  11. Fill jars, leaving 1 inch of head space.
  12. Adjust the lids and process according to Table 2


About 9 pints