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Spaghetti Sauce (For Canning) Recipe

by CookEatShare Cookbook

Ingredients

1/2 bushel Roma tomatoes 6 onions, minced 4 cloves garlic 2 tbsp. extra virgin olive oil 1/2 c. minced parsley flakes 2 tbsp. oregano 2 tbsp. basil

2 bay leaves Healthy pinch of thyme 1/4 c. salt 1 tbsp. pepper 6 green pepper, minced 1 c. sugar 2 (12 ounce.) cans tomato paste

Directions

1. Wash, half and cook tomatoes. (Add in 2 c. of water to cook tomatoes in) till cooked down sufficient to run through food mill. Let set overnight. Skim off watery juices from top. Add in spices (everything except tomato paste.) Cook for 3 hrs on medium - just bubbling. Add in tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding warm jars and seal. Water bath 25 min in qt jars.

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