The Best Canned Spaghetti Sauce
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
10 Quarts
ingredients
- 16 quarts fresh tomatoes
- 2 heads garlic
- 4 hot peppers
- 4 bell peppers
- 3 lbs onions
- 8 (6 ounce) cans tomato paste
- 1 1⁄2 cups sugar
- 1⁄4 cup salt
- 1 tablespoon basil
- 1 tablespoon oregano
- 2 cups cooking oil
directions
- Blanch tomatoes in boiling water.
- Take out of water and put into an ice bath.
- Skin should slip off easily.
- Chop garlic, hot peppers, bell peppers and onions in a food processor.
- Put cooking oil in a large stock pot over medium heat.
- Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
- Remove vegetables from the oil and drain well on paper towels.
- Discard any oil left in the pan.
- Put the tomatoes in the food processor and pulse until they are coarsely chopped.
- Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
- Stir in the tomatoes and mix well.
- Bring the mixture to a rolling boil.
- Pour into clean, hot quart jars.
- Seal.
- Process in a pressure cooker at 5 pounds pressure for 10 minutes.
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RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas