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Spaghetti Sauce

3 lbs. onions

1-2 cups sweet peppers

5-6 hot peppers (such as banana peppers)

1 pint olive oil (or less if desired)

½ bu. tomatoes

4 garlic cloves

3 cans (18 oz.) tomato paste

1 ½ cup sugar

½ c. salt

1 Tbsp. sweet basil

2 Tbsp. oregano

 

Grind/chop onions and peppers in food processor. Cook for 30 minutes in oil. Wash, core and chop tomatoes. Cook tomatoes and garlic in a large stockpot for at least 30 minutes. Run tomatoes and garlic through a sieve to remove skins and seeds. Pour back into pot and add all other ingredients, including pepper mixture. Bring to a boil, stirring often. Turn down heat and allow to simmer for 30 minutes to one hour, depending on how thick you want the sauce. Pack into quart or pint jars, and can in a hot water bath to seal. Yields 12-14 quarts.