Homemade Spaghetti Sauce and Salsa

by Erin, The $5 Dinner Mom on September 10, 2009


I had a surplus of about $25 from my August grocery budget. 

I decided to go on a “tomato spree.”

The farmer’s market just down the road from me offers a “You Pick” price for Roma tomatoes of $.69/lb.  Not too bad.  Plus we (yes, I took the kids for “the experience”) got to have a little fun and learn about “good” and “bad” tomatoes!

All that you see above (2 habanero peppers, 4 anaheim hot peppers, 1 yellow squash, 1 “you pick” eggplant, 4 “Q balls,” and about 20 pounds of tomatoes!) only cost…


Homemade Spaghetti Sauce

About 12 lbs of Roma tomatoes
1/2 large eggplant (from the picture above)
1 yellow squash
5 carrot sticks, peeled
10 garlic cloves
3 yellow onions
Handful of fresh basil, parsley and rosemary (from the garden)
Salt and pepper to taste

1. Puree all the ingredients in small parts in a food processer or VitaMixPour into large saucepans.  Bring to boil, then simmer for 30 minutes.
2. Can.  Here is a set of great directions! I did not, however, peel the skins when making the spaghetti sauce.

I’ll be sharing my salsa recipe with you soon!

Here is the final result…


6 quarts of spaghetti sauce and 6 pints of salsa

{ 10 comments… read them below or add one }

Will Travel by Foot September 10, 2009 at 7:32 am

I love homemade spaghetti sauce and I love “sneaking” in some extra veggies to the kids! Looking forward to your salsa recipe. I posted a link to my recipe. Love your site! :)


Hope :) September 10, 2009 at 9:20 am

It’s funny that you posted about this: I did the same thing over the weekend! I’ve got plenty of sauce and salsa now to last me for months. :)


Lorri September 10, 2009 at 9:41 am

Great recipe. Do you have to refrigerate these??


Jennifer (Savor) September 10, 2009 at 10:27 am

Great Job: I love that you bought from the farmer’s market. I always tell folks that I make my own marinara sauce (full of great veggies and ground flax seed) and freeze it. So much better than from the store.


Heather September 10, 2009 at 10:40 am

I’m so happy you did this post! I’m excited for your salsa recipe, I’ve been anxious for a good one for canning.


Susie's Homemade September 10, 2009 at 11:53 am

I need to get this project done too:-)


Jennifer September 10, 2009 at 7:24 pm

I just did bunches of sauce too. 18 quarts of spaghetti sauce and 16 pints of pizza sauce, not much different than the spaghetti, but didn’t cook it as long and it has a much fresher taste. Your sauce is sure packed with veggies, way to go! I wish I had thought to puree some veggies to put in my sauce. Have to sneak them in when I can – for me too.


keli September 11, 2009 at 8:54 pm

awesome! thanks! i’ve been waiting for your spaghetti sauce and can’t wait for the salsa. i made some that i found tastes almost like the pace salsa. can’t wait to try he sauce


connie September 14, 2009 at 10:47 pm

i love your site…


Marion W September 21, 2009 at 6:41 pm

Thanks for inspiring me. I just finished making LARGE batch of sauce from 12 lbs of fresh tomatoes, 6 zucchini, 4 yellow squash, 2 eggplant, 2 onion, 1 garlic, 1 bag of baby carrots, and 4 red peppers. It taste so good!!


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