Recipe by barefootmommawv
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.
Top Review by RevTown
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.
- 3 medium onions, chopped
- 473.18 ml green bell peppers, chopped
- 177.44 ml hungarian wax chile, chopped (banana peppers)
- 226.79 g can mushrooms, sliced, chopped, and drained
- 14.78 ml minced garlic
- 3785.44 ml tomatoes, peeled, cored, and chopped
- 3 (1020.58 g) can tomato paste
- 44.37 ml brown sugar
- 14.79 ml dried oregano
- 19.71 ml salt (canning)
- 9.85 ml dried basil
- 4.92 ml black pepper
- 4.92 ml crushed red pepper flakes
- 29.58 ml italian seasoning
- 2.46 ml cumin
Directions See How It's Made
- 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.