Homemade Vegetarian Spaghetti Sauce Recipe

About this recipe

A rich and flavorful vegetarian spaghetti sauce made with fresh tomatoes, peppers, and aromatic herbs. Perfect for a hearty dinner solution.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 pc (10 g) On1Y Oregano Dried Herb
• 1 Kg Kissan Tomato Paste
• 60G Primi Piatti Red Chilli Flakes
• 16 g Orika Oregano
• 1 kg Satyam Sugar
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Chop 2.5 kg tomatoes, 3 large onions, 2 green peppers, and 1 hot pepper. Mince 4 cloves of garlic.
2. 2. In a large stockpot, heat 2 tbsp oil over medium heat. Add the onions, green peppers, hot pepper, and garlic. Sauté for 5-7 minutes until softened.
3. 3. Add the chopped tomatoes to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.
4. 4. Use an immersion blender or run the mixture through a sieve to achieve a smooth consistency. Return the mixture to the pot.
5. 5. Stir in 2 tbsp sugar, 1 tbsp salt, 1 tbsp dried basil, 1 tbsp dried oregano, and 150 g tomato paste. Simmer uncovered for 1.5 hours, stirring occasionally, until the sauce thickens to your desired consistency.
6. 6. Ladle the hot sauce into sterilized jars, leaving 1/2 inch of headspace. Seal with hot lids.
7. 7. Process the jars in a hot water bath for 5 minutes for pints or 10 minutes for quarts. Allow to cool completely before storing.