Spaghetti Sauce Recipe

With canning season in the horizon I figured I’d better share this recipe.  I have experimented with making spaghetti sauce on several occasions and this recipe is the one I ALWAYS return to.  It comes from a good friend’s mom who has canned for many years. I am posting with her permission of course!

• 12 lbs peeled and diced tomatoes (4-5 qts)
• 12 oz can of tomato paste
• 1/3-1/2 cup of brown sugar
• 1-2 teaspoons of dried sweet basil or 1/3 cup of fresh chopped basil
• 1/2-1 teaspoon of black pepper
• 2 tablespoons of salt
• 3 medium onions, chopped
• 1/4 cup oil
• 1 green pepper diced
• 4-5 cloves of garlic, minced

Put tomatoes, paste, sugar, basil, salt, and pepper in large pot.

Sauté onion, peppers in oil for 5 minutes adding garlic just before time is up.  Then add to tomatoes.  Bring to a boil then simmer on low heat for 2 hours or desired consistency.  Stir occasionally.  Pack into pint or quart jars.  Pressure cook @ 10lbs of pressure for 20-25 minutes or you can take the lazy easy way out and  freeze in plastic containers or bags.  I have been known to take that route on a good many occasions.

PERSONAL NOTES

1. I shared not only to be nice but mostly because organization is not one of my finer points and I would be distraught if I lost this recipe.
2. I don’t chop up my tomatoes I use my tomato saucer I purchased a few years back from Johnny’s select seed.  It is pictured in this post from 2011.  It is by far one of my favorite kitchen gadgets!
3. As my sauce is cooking I blend with my immersion blender (another favorite in the kitchen) so there are “NO CHUNKS” because the kids won’t eat it if it has “CHUNKS”.  PUNKS!!!!
4. Last note….I promise.  A couple weeks back we were in Boston and we ate at an authentic Italian restaurant.  It was DIVINE!  My boy said “Mom this sauce tastes a lot like yours.”  That is all he needed to say.  I hoping to put up at least 30-40 quarts….enough to make it through a long Maine winter.  Happy Canning!