Prep 45 mins
Cook 3 hrs
My family likes this sauce better than any bought in the store.
- 4 gallons tomatoes (approximately 25 pounds)
- 4 large green sweet peppers, chopped
- 3 lbs onions, chopped
- 1 1⁄2 cups sugar
- 1⁄2 cup salt
- 1 teaspoon garlic powder
- 5 (12 ounce) cans tomato paste
- 1 tablespoon oregano
- 1 tablespoon sweet basil
- 1 pint Crisco cooking oil
- Cook tomatoes for 30 minutes and run through colander for juice.
- Add peppers, chopped onions, sugar, salt, granulated garlic, tomato paste, oregano, sweet basil and Crisco oil to juice.
- Simmer 2 1/2 to 3 1/2 hours until desire thickness is reached.
- Put into hot jars and seal.
- This makes 10 to 12 quarts.
- Process in hot water bath a few minutes.
- Hint: If not thick enough when preparing spaghetti I add a 3 oz.
- can of tomato paste before serving.
- May also add fried hamburger meat and mushrooms when ready to use.
This is a wonderful Spaghetti Sauce. Now that I know how good it is I have to make more. My whole family loved it.
I double this recipe and used 2 five gallon buckets full of tomatoes..i followed everything exactly as written and it was FANTASTIC!! I have enough sauce for our family for the entire winter. I also didnt have 1/2 the tomato paste or crisco on hand so DH had to bring it home from work..by that time the sauce had been simmering on low all day and i didnt want to add the extra paste or crisco because it was already so darn good...I ended up taking a big deep breath and added the oil and the other 5 cans of paste and let it cook for a few more hours...My hubby and father both LOVED it and that is a huge compliment! This will be a keeper for years to come. Its comparable to prego or ragu...VERY GOOD SAUCE!! UPDATE: Summer of 2009. My aunt just called and asked for this recipe ;0)
Great recipe! I also used fresh herbs & substituted olive oil for the Crisco. The initial cooking time for the tomatoes was extended for a total of 1 hour in my roaster, tomatoes were pureed in my food processor, then pressed through the colander to extract the juice. After adding all the other ingredients, the sauce then went back into the roaster for an extended cooking time of around 4 hours on low (275 degrees). I kept a close eye on it so as not to dry out/burn, but it was fine. I don't remember exactly how much sauce it made, but the extra is in quart bags in the freezer. Served at a dinner with home made ravolli & folks were begging for take-home portions! Thanks so much. PS: I've just emailed the recipe to my sis-in-law in NJ after my husband raved about it.