Prep 30 mins
Cook 2 hrs
This is a simple spaghetti sauce to make that doesn't require the Tomato Juice to be simmered for hours so that it is thicker. I have adapted it from my Aunt Sharon's spaghetti sauce recipe this year, and when I told her what I had done, she told me I had created a new recipe. The secret is the Roma Tomatoes. This takes about two hours of cooking then simply can it. I use this for Goulash, Spaghetti, and Lasagna. I usually try to get my kids, 3 and 5 to help juice the tomatoes. My 5 year old likes to turn the crank and my 3 year old fills the hopper.
- 6 quarts roma tomatoes, juiced
- 2 cups chopped onions
- 6 fresh crushed garlic cloves or 3⁄4 teaspoon garlic powder
- 6 tablespoons parsley flakes
- 4 tablespoons salt
- 2 tablespoons oregano
- 1 1⁄2 teaspoons anise seed
- 1⁄4 cup sugar
- 2 (12 ounce) cans tomato paste
- Put tomato juice on the stove, bring to a boil.
- Add remaining ingredients and let simmer for 2 hours.
- Put hot into quart jars or pints.
- Wipe tops of jars and place lids and rings on.
- Put in canner.
- Pressure can at 5lbs. pressure for 8 minutes.