Prep 20 mins
Cook 1 hr 35 mins
This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH.
- 3 medium onions, chopped
- 2 cups green bell peppers, chopped
- 3⁄4 cup hungarian wax chile, chopped (banana peppers)
- 1 (8 ounce) can mushrooms, sliced, chopped, and drained
- 3 teaspoons minced garlic
- 16 cups tomatoes, peeled, cored, and chopped
- 3 (12 ounce) cans tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon dried oregano
- 4 teaspoons salt (canning)
- 2 teaspoons dried basil
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons italian seasoning
- 1⁄2 teaspoon cumin
- Add all ingredients to stock pot.
- Heat to boiling.
- Reduce heat.
- Simmer, partially covered for 2 hours.
- Stir occasionally.
- After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
- Process for 35 minutes for quart jars in a water bath.
- ** You can also freeze in quart size freezer bags.
- This sauce is great on any pasta dish.
This is one great recipe!! My aunt recommended it to me, and I've made (and canned) three batches already!! Although I must cook mine down quite a bit, b/c I only get 5 qts and not the 7-8 noted in the recipe.
I made one major change that I would highly recommend - to be safe when canning tomatoes, all recipes MUST be acidified, otherwise you run the risk of spoilage. B/c of that, I added 1/2 cup red wine vinegar and 3/4 cup lemon juice, and upped the brown sugar to 1/4 cup. It may sound like a lot of acid, but it is needed to keep my (and your) family safe.
other than that, this is one amazing recipe, I'm sure it will taste better after sitting in the jars for a few weeks/months.
Hot damn girl you hit this one on the head! I've been canning for 30 years so not a lot of recipes turn my head-most are "expected". This one-it turned my head, and then some. I did make some changes to suit our taste. I omited the canned mushrooms (google maggots and canned mushrooms), I added 1 cup of merlot wine, and 1/2 cup of red wine vinegar. I also upped the brown sugar to 1/4 cup. After an hour I tasted and added another 1/4 cup of white sugar. My husband likes a sweet sauce. The Italian Spice you called for, I used Tuscan. Everything else I kept as you posted. Well, I'm hear to tell you this is one outstanding pasta sauce to can!!! I got 3 pints and 4 half pints plus 7 additional cups which I did not can. I'm making spaghetti with meatballs tomorrow night so I am going to use that. The next time I make this (and that will be tomorrow as I have a LOAD of tomatoes) I will omit the black pepper. Mine may be off but I found it a titch sharp. Even then this is one amazing sauce. Like 10 star sauce! Thank you so much for posting!!!!! Dib's
I have canned 3 batches of this recipe this summer using tomatoes, peppers, onions and herbs from my vegetable garden. I have used this sauce for homemade pizza from scratch, spaghetti and lasagna as well. The sauce is a great sauce. A little sweet and that is what I love about it the most. When I cann it, I use quart, pint & half pint jars so that I will have a variety of sizes for whatever I decide to fix, & so none goes to waste by opening a jar too big for what I am fixing. Thank you so much for this recipe.