Recipes and Cooking Fresh Tomato Spaghetti Sauce 5.0 (1) Garden overflowing with fresh tomatoes? Here's a sauce recipe that keeps them at their flavorful best. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs Cook Time: 2 hrs 45 mins Total Time: 3 hrs 45 mins Servings: 16 Yield: 4 pints Jump to Nutrition Facts Ingredients 15 pound firm, ripe tomatoes ¼ cup water 1 medium onion, chopped (1/2 cup) 1 small green or red sweet pepper, chopped (1/2 cup) ½ cup sliced mushrooms (optional) 3 cloves garlic, minced ¼ cup snipped fresh parsley 1 tablespoon brown sugar 1 tablespoon fennel seed, crushed (optional) 2 teaspoon salt 2 teaspoon dried basil, crushed 2 teaspoon dried oregano, crushed 1 teaspoon dried marjoram, crushed 1 teaspoon pepper Directions Wash tomatoes. Remove cores; cut into quarters. Place tomatoes in an 8- or 10-quart Dutch oven or kettle. Heat to boiling, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 minutes. Press tomatoes through a food mill; return tomatoes to Dutch oven. Discard seeds and pulp. In a medium saucepan combine water, onion, sweet pepper, and, if desired, mushrooms. Cook over medium heat, stirring often, until onion and pepper are soft. Add to tomato mixture. Stir in garlic, parsley, brown sugar, fennel seed (if desired), salt, basil, oregano, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.) Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove the jars from canner; cool on racks. Makes 4 pints (16 one-half cup servings). Rate it Print Nutrition Facts (per serving) 98 Calories 1g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 98 % Daily Value * Total Fat 1g 1% Sodium 306mg 13% Total Carbohydrate 22g 8% Protein 4g Vitamin C 85mg 425% Calcium 20.2mg 2% Iron 2.5mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.