Spaghetti Sauce This recipe came from my second mom, DeLoa. She got it from her neighbor, Barbara.
12 quarts chopped and peeled tomatoes
1 extra large bell pepper
3 sweet onions (I use 4)
4 Tbsp. oregano leaves
4 palm full of dried basil leaves. Crush before adding.
4 tsp salt
1/2 cup sugar
8 cloves garlic (I use 10)
Grind onions, pepper, and garlic in a food processer. Add all ingredients into a very pot and cook until reduced to about 3/4. Pour into quart jars and seal. Pressure can for 20 minutes at 15 pounds. This is for elevation of 4500 feet.
NOTE: This needs to be thickened before using. I add one can of tomato paste to each quart of sauce when I open it and pour it into a pan to heat. I use Ultra Gel when I run out of tomato paste. See the canning page for Ultra Gel.
