My husband and I decided to make our own spaghetti sacue. I searched high and low for a sauce that sounded really good with the ingredance I wanted to use. What a challenge that turned out to be. I found this one, I wanted to share with you. We pealed 22 pound of tomatoes yesterday and today we are making this sauce. I will let you know how it turned out.
•Select all of your ingredients for your homemade canned spaghetti sauce. Choose fresh or canned tomatoes; green and yellow onions; green, red or orange bell peppers; celery; carrots; mushrooms; shallots and garlic. Add fresh or dried herbs and spices like bay leaves, parsley, sage, basil, marjoram, rosemary, oregano, thyme, pepper (red, black or white) and salt. Choose a red wine to add to your sauce, if desired. If you don't want to use your own herbs and spices, then buy several seasoning packets.
Prepare the Sauce
•Remove the skin, tops and seeds of fresh tomatoes if you use fresh tomatoes. You can place three to five fresh tomatoes at a time in boiling water for 30 to 45 seconds and then put them into an ice bath to make them easier to peel. Then, cut the tomatoes in half and remove the seeds and tops. Place them on paper towels to drain the excess water. Then, place the tomatoes into one or more large bowls. Chop all of your herbs and spices (except the bay leaves) and add them to your tomatoes. Add chopped up vegetables (except mushrooms) and other desired seasonings to the tomatoes and blend the mixture together in batches in a blender or food processor. Slice the mushrooms. Pour the tomato sauce mixture into a pot, add sliced mushrooms and bay leaves and simmer on the stove for at least three hours or until the sauce reaches the desired consistency. Discard the bay leaves after cooking.
Cool the sauce for 30 minutes to an hour.
•Sterilize several pint- or quart-sized canning jars and lids in boiling water or on the hottest cycle of your dishwasher. Allow the jars to completely cool before you touch them. Pour the homemade spaghetti sauce into the jars to about ¼ inch from the top and place the lids and rings on the jars. Place all of your jars in a boiling-water bath for 30 to 40 minutes to seal the jars. Turn off the heat and allow the jars to come to room temperature in the pot. Screw the lids down tight. Store the cooled jars in a pantry, cabinet or other cool and dry place.