- Cooking Time:
- Preparation Time:
- 10 pounds ripe tomatoes, peeled and quartered
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 cup chopped green pepper
- ¼ cup olive or vegetable oil
- 1 Tablespoon non-iodized salt
- 2 bay leaves 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- ½ cup chopped fresh parsley
- 2 Tablespoons brown sugar
- ¼ cup lemon juice
- Seasoning for pizza sauce:
- ½ teaspoon fennel seed
- ¼ teaspoon dried thyme
- ¼ teaspoon dried savory
- ¼ teaspoon dried marjoram
- ¼ teaspoon crushed dried sage
- ¼ teaspoon dried rosemary
- Place tomatoes in a 12-quart kettle and bring to a boil, stirring as necessary to keep them from sticking.
- In a heavy skillet, saute the onion, garlic, and green peppers in the oil until the onion is translucent, but do not let them brown.
- (If your large kettle is heavy enough, you can saute the vegetables in it before adding the tomatoes, but they are easier to control in a separate skillet.)
- Add vegetables to tomatoes and cook, uncovered, as rapidly as possibly without scorching for 45 minutes.
- Remove from heat and put through sieve or food mill.
- Return to kettle and add salt, bay leaves, basil, oregano, parsley, brown sugar, and lemon juice.
- Continue to boil, uncovered, until reduced to 9 cups about an hour.
- (To aid in determining 9 cups, measure 9 cups in kettle before starting and mark on the handle of a wooden spoon the 9-cup level. Use the marked spoon to measure when reducing the tomatoes.)
- Fill 2 pint jars to of top with the sauce. Apply lids as directed by the manufacturer and place in water-bath canner with not-quite boiling water until rest of jars are filled.
- For pizza sauce:
- To the sauce remaining in the pan, add the remaining spices for the pizza sauce and simmer for 5 minutes.
- Fill 5 half-pint jars to and apply lids according to the manufacturer's instructions, making certain the rim of the jar is clean before applying lid.
- Place in water-bath kettle and add boiling water to 1' over the tops of the pint jars.
- Process for 20 minutes.
- Remove from heat and cool on rack or cloth away from drafts.
- Next day, check seals and store in a dark cool place.
- Use the spaghetti sauce (in pint jars) heated over pasta or with meatballs on the side, or make a meat sauce by browning 1 pound of ground beef.
- Remove excess fat and stir in 1 jar of sauce.
- A half-pint jar of pizza sauce will make one 12- or 14-inch pizza.
- Makes 2 pints spaghetti sauce and 5 half-pints pizza sauce.
NotesMakes 2 pints spaghetti sauce and 5 half-pints pizza sauce.
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