Quitting my traditional job for this awesome one has afforded me the opportunity to do things this summer that I haven’t had time for in the past! I am a spagetthi sauce/chili maker from way back…but, having canned, fresh, tomato sauce is going to make it so much more fun this winter!!! So, if you are wondering what to do with all those tomatoes…check out this recipe!!!
Mil Mil’s Spaghetti Sauce
Wash and rinse 12 jars, rings and lids in hot soapy water. They need to be hot in order to seal. I place my jars on trays in a 250 degree oven and take out as I am filling. Rings and lids need to be in really hot water on the stove.
½ Bushel clean ripe tomatoes
3 Pound bag onions (or less is desired)
2 Bell Peppers
½ Cups salt
1 ½ Cup sugar
4 – 12 oz cans of tomato paste
Garlic, basil and oregano as desired (or none, if you prefer to do later like us)
Rinse tomatoes and blanch in hot water then peel. Combine tomatoes, onion, pepper and salt and bring to boil and cook for 1 hour. Remove from heat and run thru sieve for thinner sauce and return to pot. (If you prefer chucky sauce skip and go to next step) Add sugar and tomato paste and stir well and bring back to boil and stir constantly for 4 minutes.
Add ingredients to hot jars and add lids and rings. Wipe jars off and set jars on a clean cloth to cool. Check jars to be sure they have sealed.
PS…we did half and half…thin sauce for spaghetti…thick sauce for chili!
