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.

2 comments:

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

    ReplyDelete