Missouri Farmer's Thick Red Spaghetti Sauce

This recipe makes enough to can. It also freezes well. If you don't want to can or freeze it, cut the recipe in half and it will serve 12. Enjoy!

Yield: 6-7 pints
Prep Time:
Cook Time:
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1 gallon thick tomato juice
4 med. onions, finely chopped
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1/2 cup sugar
2 teaspoons parsley flakes
2 teaspoons oregano
2 teaspoons salt
2 teaspoons sweet basil
3/4 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup tomato juice


Stir all ingredients but cornstarch and tomato juice together in large pot. Measure depth of liquid in pot with spoon. Bring to a boil, turn down to rapid simmer and boil down, reducing liquid by a third. Let simmer approximately 3½ hours. Stir occasionally. In small bowl, combine cornstarch and tomato juice. Stir mixture into simmering sauce and bring back to boil. Pour into hot, sterilized pint jars, seal and process in hot water bath for 20 minutes. Yield: 6-7 pints.

Source: missourifarmertoday.com

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