In a Jar not Tinned Spaghetti.

recipe name

July 19th, 2010

The great thing about this recipe is it tastes just like tinned spaghetti and if you put it in sterilized jars it will keep for about 6 months in the fridge. Enjoy!

Makes two 400 gram jar.


  • 1 large brown onion
  • 1kg of tomatoes or 2 x 400 grams tins of tomatoes
  • 120 grams spaghetti (or macaroni or alphabeghetti or whatever you like)
  • 1 tablespoon sugar
  • 1 tablespoon dairy free margarine
  • 2 teaspoons dijon mustard
  • Salt and pepper
  • Olive oil


Finely chop the onion. Put a large saucepan on a medium heat with a little olive oil and the onion. Leave to cook for 5 minutes.

Roughly chop the tomatoes (or open the tins with a tin opener). Add the tomatoes to the onion. Simmer for 45 minutes for fresh tomato / 10 minutes for tinned.

Blend the tomato sauce in a food processor or with a stick blender until smooth. Break the spaghetti in half and simmer with tomato sauce for around half an hour.

If you are bottling the spaghetti turn your oven onto a low heat (160C / 320F) and place the jars inside to sterilize them. When the spaghetti is just about cooked put the jar lids in a saucepan of boiling water for at least 5 minutes.

When the pasta is cooked stir in the sugar, margarine and mustard. Season with salt and pepper to taste.

Put the spaghetti in the jars taken straight from the oven. Clean the edges, remove the lids from the boiling water and seal tightly. Leave them to cool for an hour before refrigerator, the jars should pop closed in this time.