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Food storage recipe - Homemade spaghetti sauce | shelf stable recipe

Homemade Spaghetti Sauce

Spaghetti is a staple at our house.  We eat it often.  I’ve perfected a recipe for homemade spaghetti sauce over the last 15 years or so.  I used to use canned tomato sauce (not the jar Prego type stuff, just straight tomato sauce that I added seasonings to) in the past.  But the amount of sodium and additives/preservatives started to bother me.  Plus, a can of tomato sauce only has a shelf life of a year or two.  So I’ve switched to the sodium free, additive free, 8 year shelf life tomato powder.

Food storage recipe - Homemade spaghetti sauce | shelf stable recipe



Normally, when I make this recipe I still use fresh sausage and mushrooms.  But for the purpose of this experiment, I used 100% shelf stable ingredients!  And my family didn’t notice the difference!  They ate it for a good 10 minutes before my son asked why there were no REALLY BIG bites of sausage (the freeze dried sausage is all of a smaller uniform size).  Otherwise, they noticed no difference!

Making the Spaghetti

Gather all your ingredients:

Spaghetti Ingredients

Add 1 Tablespoon olive oil to a large saute pan over medium high heat.  When oil is hot, add sausage crumbles onion, and mushrooms if you like mushrooms.  (-:  Saute for about 30 seconds.

Saute copy


Add water to the pan.  It will de-glaze it and create a nice rich aroma (and flavor).Add Water copy

Slowly whisk in  tomato powder until smooth.  Turn heat down to simmer.  Give it five minutes or so to thicken and then, if you like your sauce a bit thicker and 1-2 Tablespoons more tomato powder.

Add Tomato Powder copy

Mix spices, garlic powder and 2 teaspoons salt into sauce.

Add Spices copy

If you don’t want tomato dices in your sauce, you are done!


If you do like chucks of tomato in your sauce, add some tomato dices.  These are extremely delicate, so add them last, add them slowly and fold them in gently.Tomato dices copy

You’re done!

Plate it up over spaghetti noodles and enjoy!

Best Homemade Spaghetti copy


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Homemade Spaghetti Sauce
Author: Misty
Prep time:
Cook time:
Total time:
Serves: 5 cups sauce (40 oz)
  • 1 T. olive oil
  • 1 cup [url href=”” target=”_blank”]freeze dried sausage crumbles[/url]
  • 1 Tbsp. [url href=”” target=”_blank”]freeze dried onion[/url]
  • 1/ 2 cup [url href=””]freeze dried mushrooms[/url](optional)
  • 4 cups water
  • 1/2 cup [url href=”” target=”_blank”]tomato powder[/url]
  • 1.5 tsp. [url href=”” target=”_blank”]freeze dried parsley[/url]
  • 1.5 tsp. [url href=”” target=”_blank”]freeze dried basil[/url]
  • 1.5 tsp. [url href=”” target=”_blank”]freeze dried oregano[/url]
  • 1.5 tsp. [url href=”” target=”_blank”]freeze dried Italian seasoning[/url]
  • 1.5 – 2 tsp. [url href=””]salt[/url]
  • 1.5 Tbsp. garlic powder
  • 1/4 cup [url href=””]brown sugar[/url]
  • 1/2 cup [url href=”” target=”_blank”]freeze dried tomato dices[/url]
  1. Add olive oil to a large saute pan over medium high heat. When oil is hot, add dry freeze dried sausage crumbles, dry onion, and dry freeze dried mushrooms. Saute for about 30 seconds.
  2. Add water to the pan.
  3. Add tomato powder and whisk until smooth. Turn heat down to simmer.
  4. Add freeze dried parsley, oregano, basil and Italian seasoning, dill, salt, garlic powder, and packed brown sugar. Let simmer for 5 minutes or so.
  5. Slowly add freeze dried tomato dices and fold them in gently.
I like my sauce sweet. You may not. Add brown sugar to taste.[br][br]If using dehydrated spices instead, reduce amount by half.



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Food storage recipe - Homemade spaghetti sauce | shelf stable recipe