Recipe Archives->Preserving->Spaghetti Sauce 02

Italian Pasta Sauce

20 to 24 large tomatoes (about 10 lbs)
3 medium onions, chopped fine
4 cloves garlic, chopped fine
3 tablespoons olive oil
2 tablespoons basil
2 tablespoons oregano
2 tablespoons Italian seasoning
1 tablespoon salt
1 teaspoon pepper
Bottled lemon juice or citric acid

Peel, core, seed and coarsely chop tomatoes (you can leave seeds
in and process lightly in the food processor-this works).  Peel
and finely chop onions and garlic.

In a large 6 qt. Dutch oven, cook onions and garlic in olive oil
until tender, but not brown.  Add tomatoes and spices and simmer
1 hour, stirring occasionally.  At this point puree mixture if you
didn't put in food processor to begin with, return sauce to saucepan
(or continue cooking) and cook uncovered over medium heat until
sauce thickens, stirring frequently to prevent burning on bottom.
This will take another 1/2 to 1 hour.

Add 1 tablespoon lemon juice or 1/2 tsp citric acid to each hot
mason pint jar.  Ladle hot sauce into hot canning jars to within
half an inch below rim.  Wipe jar rim clean.  Place lid on jar and
tighten band, just until a point of resistance is met.  Process 35
minutes in a boiling water canner.

Yield: about 4 to 5 pints


NOTE: In canner fill about 1/2 full of water and bring to a boil,
THEN submerge filled jars.  Be sure water is 1 to 2-inches ABOVE
the jar lids AFTER water resumes boiling, THEN start timing, NOT
BEFORE.

NOTES: To use, brown some hamburger and add sauce to browned, finely
chopped hamburger, and simmer about 20 minutes; serve over spaghetti.

Printable version: spaghetti-sauce02.txt.