I finally have some tomatoes becoming ripe in my garden so I tried my hand at making homemade spaghetti sauce for the first time ever. Roma tomatoes are ideal for canning sauce, but I am just using what I planted this year. This was a great experience for me. There is a sense of pleasure standing over the stove, making food that you know you will be eating well into the winter. I especially like knowing that the ingredients are organic and fresh from the garden. My 8 year old daughter was a great help wanting to stand by my side and learn. Not only is she learning something she can pass on to her children, but it is a great bonding time for her and I to make memories together.
FYI: The recipe calls for a full cup of sugar but I don’t care for sweet sauces so I only put half a cup. I personally think it tastes better this way. Tweak it any way that best suits you.
CANNED SPAGHETTI SAUCE
4 Quarts of processed tomatoes (Fresh tomatoes that have been cooked and put through a food mill)
2-3 Tbl Salt
3 Tbl Oregano
1 Cup Olive Oil
3 Tsp Basil
1 Large Green Pepper (chopped)
2 Large Onions (chopped)
10 cloves of Garlic (chopped)
1 cup of Sugar (or however much you want)
3 Tsp Garlic Powder
Simmer above ingredients for about 30 minutes
Add: 2 12oz cans of Tomato Paste
and simmer an additional 10 minutes
Add 2 Tblsp lemon juice to quart jars and 1 tblspn lemon juice to pint jars. Can in hot water bath for 30 minutes for pint jars or 4o minutes for quart jars.
Don't forget to boil your lids and wash your jars before use.