Wednesday, September 7, 2011

spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.

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