Wednesday, August 15, 2012

Spaghetti Sauce

This recipe is a combination of an Amish recipe and one from my college roommates MIL--Rheba Hammond. I love this recipe! It is easy to make and tastes great.

Spaghetti Sauce

½ bushel tomatoes(about 40 cups)               
4 green peppers                                             
1 T oregano
3 lbs onions 
2 T basil                                                  
4 T parsley flakes
2 c oil                                                             
3 cloves garlic minced
1 ½ c sugar                                                    
1 bunch celery chopped fine(opt)  Beth did NOT use in 2012
½ c salt                                                          
4-12 oz cans tomato paste
1 small hot pepper

Cook tomatoes 3 hours, then strain(or put through a food mill)*  Add onions, celery, peppers and garlic along with salt, sugar, basil oregano and parsley.  Mix oil with tomato paste and add.  Cook together on medium heat for 2 hours.  Fill canning jars and seal.
*I put the tomatoes through a food mill before cooking and eliminate the 3 hour cooking time for the tomatoes.  Makes it MUCH easier.  

7/9/12—I put the uncooked tomatoes through the food mill and still let it cook for a total of 4.5 hours to thicken.  I made about 1/3 of the recipe—I only had a mop bucket full of tomatoes this time.  I did not add the sugar and just added about 1/3 c oil and 2 small cans of tomato paste.  I have been making this recipe for YEARS and use it as pizza or spaghetti sauce.


  1. This is very tasty and give different taste when we use this with spaghetti live TV