Spaghetti Sauce
"My family likes this sauce better than any bought in the store."
- Ready In:
- 3hrs 45mins
- Ingredients:
- 10
- Yields:
-
12 quarts
ingredients
- 4 gallons tomatoes (approximately 25 pounds)
- 4 large green sweet peppers, chopped
- 3 lbs onions, chopped
- 1 1⁄2 cups sugar
- 1⁄2 cup salt
- 1 teaspoon garlic powder
- 5 (12 ounce) cans tomato paste
- 1 tablespoon oregano
- 1 tablespoon sweet basil
- 1 pint Crisco cooking oil
directions
- Cook tomatoes for 30 minutes and run through colander for juice.
- Add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and Crisco oil to juice.
- Simmer 2 1/2 to 3 1/2 hours until desire thickness is reached.
- Put into hot jars and seal.
- This makes 10 to 12 quarts.
- Process in hot water bath a few minutes.
- Hint: If not thick enough when preparing spaghetti I add a 3 oz.
- can of tomato paste before serving.
- May also add fried hamburger meat and mushrooms when ready to use.
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Reviews
-
This is a wonderful Spaghetti Sauce. Now that I know how good it is I have to make more. My whole family loved it. -
I double this recipe and used 2 five gallon buckets full of tomatoes..i followed everything exactly as written and it was FANTASTIC!! I have enough sauce for our family for the entire winter. I also didnt have 1/2 the tomato paste or crisco on hand so DH had to bring it home from work..by that time the sauce had been simmering on low all day and i didnt want to add the extra paste or crisco because it was already so darn good...I ended up taking a big deep breath and added the oil and the other 5 cans of paste and let it cook for a few more hours...My hubby and father both LOVED it and that is a huge compliment! This will be a keeper for years to come. Its comparable to prego or ragu...VERY GOOD SAUCE!! UPDATE: Summer of 2009. My aunt just called and asked for this recipe ;0) -
Great recipe! I also used fresh herbs & substituted olive oil for the Crisco. The initial cooking time for the tomatoes was extended for a total of 1 hour in my roaster, tomatoes were pureed in my food processor, then pressed through the colander to extract the juice. After adding all the other ingredients, the sauce then went back into the roaster for an extended cooking time of around 4 hours on low (275 degrees). I kept a close eye on it so as not to dry out/burn, but it was fine. I don't remember exactly how much sauce it made, but the extra is in quart bags in the freezer. Served at a dinner with home made ravolli & folks were begging for take-home portions! Thanks so much. PS: I've just emailed the recipe to my sis-in-law in NJ after my husband raved about it. -
This is a wonderful recipe. I froze some last year and it disappeared out of the freezer very quickly! -
I'm cleaning out the last of my tomatoes and tonight I had 2 gallons, so I made half of the recipe.I have n't eaten any with pasta yet,but I have been sampling it all night and I can definitely tell it is 5 stars all the way. Thanks for posting carolina fan. Jim
see 2 more reviews
Tweaks
-
Great recipe! I also used fresh herbs & substituted olive oil for the Crisco. The initial cooking time for the tomatoes was extended for a total of 1 hour in my roaster, tomatoes were pureed in my food processor, then pressed through the colander to extract the juice. After adding all the other ingredients, the sauce then went back into the roaster for an extended cooking time of around 4 hours on low (275 degrees). I kept a close eye on it so as not to dry out/burn, but it was fine. I don't remember exactly how much sauce it made, but the extra is in quart bags in the freezer. Served at a dinner with home made ravolli & folks were begging for take-home portions! Thanks so much. PS: I've just emailed the recipe to my sis-in-law in NJ after my husband raved about it.
-
This is a very versatile sauce. I used FRESH herbs and garlic and chopped tomatoes instead of whole. I substituted xx virgin olive oil for the Crisco. Fry your sausage and simmer in this sauce for an exciting flavor enhancement. The same with meatballs. As a sauce for lasagna it is marvelous. I HIGHLY recommend this sauce.
RECIPE SUBMITTED BY
carolinafan
United States
I am married and mother of 3 wonderful children. I have a 21 year old daughter and 19 year old twins, a boy and a girl. The picture above is of my granddaughter Destiny born April 5, 2007. She was a preemie and weighed 1 lb. 14 oz. at birth. She spent 73 days in NICU in the hospital She has came a long way and was 11 months and a little over 19 pounds when the picture was taken. She shows no problems at all now and is truly a miracle and I thank God for her. She is already Nana's little girl. I have a wonderful husband who is very honest with me about any dish I prepare. He is my best critic as I am sure most husbands tend to be. I love trying new recipes and love to cook. I love Taste of Home cookbooks. I like to do counted cross-stitch and recently I have rediscovered a lost love of mine; reading, especially mysteries. I can get lost in a good book for hours. Weather permitting my hubby and I like to ride on his Harley. Nothing like it! If I had a month off with no responsibilities I would travel. Love the beach!!! My dream is to retire and for my hubby and I to travel to all the places I would like to see.
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