Prep 1 hr
Cook 30 mins
This came from the "Tightwad Gazette" and is amazing with homegrown tomatoes!
- 12 onions
- 6 green peppers
- 1 1⁄2 cups vegetable oil
- 1 1⁄2 teaspoons pepper
- 36 tomatoes, skinned
- 4 garlic cloves, minced
- 3 tablespoons salt
- 4 tablespoons sugar
- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons thyme
- 12 bay leaves
- 5 (12 ounce) cans tomato paste
- Finely chop onions and green peppers and simmer in vegetable oil.
- Add pepper.
- In a large pot, place the whole tomatoes, garlic, salt, sugar, spices and onion/pepper mix.
- Bring to a good rolling boil.
- Add paste last, one can at a time.
- Process in canning jars or freeze!
I have made this sauce many times....One year I made around 30 quarts of it. I lined quart sized yogurt tubs with freezer bags, filled, twist tied them shut and froze them upright. Later after they were completely frozen I pulled the bags out and stacked them like cord wood along the short wall of my chest freezer. We at this at least once a week over the winter and never tired of it. It makes excellent pizza sauce/bruschetta.
I halved the recipe and got 7 quarts of sauce. Very tasty! I'm impressed as this was my first attempt at canning and it seemed to work. :)
I, like the others, had never made spaghetti sauce from scratch. I like "from scratch" cooking when possible, and I liked this recipe quite a bit. I cut the recipe down to 2 servings (which is really about 10). I found it needed to be cooked for about an hour and a half after boiling (cook time was never mentioned). I also found it a bit sweet, but a little more salt took care of that. Otherwise, DELICIOUS.