Homemade Spaghetti Sauce

Tomatoes



sauce

4 quarts tomatoes (fresh or frozen), peeled and quartered (about 24 large)
1 cup onion, chopped
1 cup Bell pepper, chopped
3/4 cup Canola oil
1/4 cup sugar
2 T Italian seasoning 
1 T oregano
1 T basil
2 tsp. black pepper
dash of your favorite hot pepper sauce or a pinch of dried hot peppers (ground)
4 large cloves of garlic, minced
1 T salt
12 oz. can tomato paste


  1. Combine all the ingredients in a large stainless steel pot except onions, peppers, and tomato paste.
  2. Cook approximately one hour.
  3. Use a hand held blending wand (like Cuisinart's Smart Stick) to puree the mixture.
  4. Add remaining ingredients and cook another hour or until the sauce is reduced to the desired thickness.
  5. Fill sterilized quart jars and leave about 1/2 inch head space. Be sure the tops of the jars have no chips and are wiped clean before screwing on the sterilized lids. A particle of food can prevent a proper seal.
  6. Process in a water bath (boiling) for 45 minutes or in a pressure canner at 10 pounds for 15 minutes. 
  7. Remove from water bath or canner. The lids will make a popping sound as they cool, indicating that they have a proper seal.

Note: Adjust the seasonings to suit your personal taste.

SpaghettiSauce

email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2015