Tis the season! Gardens are bursting at the seams with tomatoes. I’ve had them in sandwiches, salads and soups. I’ve made 3 batches of salsa, and I still have a lot of tomatoes. I don’t usually make my own spaghetti sauce. My family is pretty loyal and partial to good ole’ Prego. But this DIY recipe I found on Pinterest comes pretty close to the original. Close enough that I decided to try my hand at canning a few quarts.
*Keep in mind, if you do use fresh tomatoes. You will have to skin and seed them first. I quartered the tomatoes and cooked them until soft. Then I ran them through my food mill to get rid of the skins and seeds. Pretty easy, just a few extra steps. You can also use canned crushed tomatoes.
4 Tablespoons olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoons ground black pepper
1 teaspoons dried oregano
2 teaspoons salt
7 cups chopped fresh from the garden tomatoes or 56 oz. canned crushed tomatoes
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.
Yield: 12 cups or 3 quarts canned
Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.
SaveSave
SaveSave
SaveSave