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Thursday, April 22, 2010

Homemade Spaghetti/Pizza Sauce


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 comment:

busy mom said...

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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