Spaghetti Sauce

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 qt plum or paste tomatoes, coarse dice -- measure after

dice

4 tbsp oregano -- dry

2 tbsp basil -- dry

2 tbsp parsely -- dry

1 tbsp paprika

1 tbsp sugar

1 head garlic, minced (about 3 to 4 tbsp) -- NOT 1 clove

3 med onions -- coarse chop

2 med bell pepper -- coarse chop

2 tbsp oil -- olive or other



Dip tomatoes a few at a time in boiling water for 30 seconds, then place in

cool water. The skins will slip right off.



Chop coarsely and put in enamelware or stainless pot big enough to hold the 8

quarts of tomatoes and other ingredients. Add spices and bring to a boil,

simmering about 10 minutes. Substitute fresh herbs/spices if you have them.

Adjust for personal taste.



Mince the garlic and coarsely chop the onion and bell pepper; sautee until

just soft in the oil.



Add to the tomato mixture and simmer another 10 minutes or so. Do not over

cook; remember, there will be further cooking during the canning proccess and

when reheating at final use.



Prepare canning jars per manufacturers instructions. It is now recommended

that when canning tomato products additional acid be added. My canner

instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of

product. Put this in jar before the sauce. I also add 1 tsp salt per quart.

Proccess in pressure canner as directed.



This recipe produces enough sauce for 7 quarts and enough left over for one

plate of pasta for the cook!



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