This recipe originally came from Once A Month Cooking. Our family LOVED it so when I started using my tomatoes from the garden I adapted it. Here are my ingredients:
1 ½ c. finely chopped onion
12-oz. tomato paste
9 c peeled and chopped Roma tomatoes
4 crushed, garlic cloves
4 bay leaves
2 T. sugar
2 t. cumin
4 t. dried basil leaves
2 t. dried oregano leaves
4 T. chopped fresh parsley
2 t. salt
Place all the ingredients into a couple of large pots. Bring sauce to a boil; reduce heat. Partly cover, and simmer for 2 hours, stirring occasionally. I do it longer to try and reduce the sauce a bit more. (If desired, simmer in a Crockpot instead of pot, I haven't tried this yet)
Then I put the sauce into the jars and use my pressure cooker or canner to seal them. Then I have sauce for the whole year!
This recipe is definitely a bit of work with peeling and chopping the tomatoes, but it's the one thing my husband has asked me to make. He's not very picky with our food otherwise, so I oblige him and the taste is so phenomenal, it just can't be beat! I use this for lasagna, pizza, spaghetti. (I don't make a separate sauce for spaghetti and pizza.)
This past year the sauce was a bit runnier so I add another can of tomato paste in a sauce pan to thicken it up. It doesn't change the flavor too much. I haven't had to do that the other years I made it though.
1 comments:
thank you ,
I copied and pasted to word, so I cold print it out.
I did not plant any herbs, that part I may end up buying.
It sounds sounds.
How long do you leave them in the canner to seal?
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