Prep 30 mins
Cook 3 hrs
Delicious. And makes a ton. Yummy for sure.
- 10 lbs fresh tomatoes
- 3 tablespoons oil
- 4 1⁄2 cups onions, chopped
- 3 cloves garlic, minced
- 1 1⁄2 teaspoons oregano, crushed
- 2 bay leaves, crushed
- 1 tablespoon plain non-iodized salt
- 1 tablespoon granulated sugar
- 1 teaspoon black pepper
- 1⁄2 teaspoon red pepper, crushed
- 1 tablespoon dried parsley
- 1 tablespoon celery leaves, minced
- Peel, core and chop tomatoes.
- Combine with remaining ingredients in heavy saucepan.
- Simmer 2 hours stirring often until desired consistency.
- Pour into hot jars to 1/2 inch from top.
- Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
- Put on lids and bands.
- Place in water canner with at least 2 inches of hot water over tops of jars.
- Bring canner to gentle boil and process 30 minutes.
- At end of processing time, remove jars to draft free area to cool at least 12 hours.
- Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
- Label with date and store.
I found this recipe online years ago, and it's a great way to use your garden tomatoes. The time you spend in advance is well rewarded because you'll always have a spaghetti sauce on hand for a quick meal. You'll never need to purchase Ragu, and you won't want to after you try this.
This recipe was very easy to read and the directions were simple.
This recipe turned out great. I took the oil and sauted the onions and garlic first since more recipes like this tell you to do that. My husband thought it was really good, and that's a pretty high compliment.