Spaghetti Sauce
>> Thursday, August 6, 2009
It won't be long and it will be time to begin doing creative things with tomatoes. One of the things I've done for years is make my own spaghetti sauce to can. It's wonderful to pull a quart of spaghetti sauce off the shelf in the dead of winter to make a delicious pan of lasagna or ziti. Tastes just like summer despite the snow on the ground!
4 quarts (16 cups) processed tomatoes
1 teaspoon Garlic Powder (1 crushed garlic clove)
3 Tablespoons parsley flakes
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Pepper
6 teaspoons salt
3 Tablespoons sugar
1/2 cup olive oil
1 chopped onion
1 - 12 oz can tomato paste
To process tomatoes I wash them, cut out the stem, quarter the tomatoes and process in a blender, skin and all. I use a combination of a "canning" tomato and Romas ... about 3 to 1.
In a large stew pot empty the processed tomatoes. Mix in all ingredients except the tomato paste. Cook for 30 minutes on medium heat .... stirring occasionally. Add tomato paste and cook another 30-45 minutes until sauce cooks down and thickens.
Yields: 7 pints
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5 comments:
Looks like a good recipe for sauce. With Fall approaching, you'll want a pantry full of this good stuff!
Judy, do you know what the purpose of the can of tomato paste is in this recipe? What happens if you leave it out?
Barb
Barb - if you cook the sauce long enough, it would eventually thicken so you could leave out the tomato paste. The paste simply hastens the process.
Judy, what do you do to "process" the tomatoes? Just wash, core, peel?
Kathleen ... To process tomatoes I wash them, cut out the stem, quarter the tomatoes and process (puree) in a blender, skin and all. I don't peel them!
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