The Best Canned Spaghetti Sauce

I found this recipe in a cookbook published by a family from my hometown. I have never prepared this recipe. I am posting it in response to a request. I'm sorry that I can't be more exact about how many tomatoes. The original recipe calls for 1/2 bushel and I don't know how many lbs, etc. that would be. I do know that it's 16 Quarts. I don't know how much time is involved in the preparation of this recipe. I think you could brown some ground beef or make some meatballs when you open a jar of this sauce or simply use it as is for a meatless meal. NOTE: After the recipe was reviewed, I looked at the amount of salt called for. I agree that it's probably way too much. I would think that you could probably use 1/4 cup of salt and it would be just fine, so I edited the recipe to reflect this change.

• Ready In: 10 mins
• Yields: 10 Quarts

Ingredients

• 16  quarts fresh tomatoes
• 2  heads garlic
• 4  hot peppers
• 4  bell peppers
• 3  lbs onions
• 8 (6 ounce) cans tomato paste
• 1 1⁄2 cups sugar
• 1⁄4 cup salt
• 1  tablespoon basil
• 1  tablespoon oregano
• 2  cups  cooking oil

Directions

1. Blanch tomatoes in boiling water.
2. Take out of water and put into an ice bath.
3. Skin should slip off easily.
4. Chop garlic, hot peppers, bell peppers and onions in a food processor.
5. Put cooking oil in a large stock pot over medium heat.
6. Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
7. Remove vegetables from the oil and drain well on paper towels.
8. Discard any oil left in the pan.
9. Put the tomatoes in the food processor and pulse until they are coarsely chopped.
10. Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
11. Stir in the tomatoes and mix well.
12. Bring the mixture to a rolling boil.
13. Pour into clean, hot quart jars.
14. Seal.
15. Process in a pressure cooker at 5 pounds pressure for 10 minutes.