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August 2, 2011
Big Batch Spaghetti Sauce
The Pantry
Prep time:
58 minutescooking time:
2 1/4 hours“It was worth heating up the kitchen in late summer to put up jars of this terrific sauce.”
Ingredients
- 3 medium onions
- 2 medium green bell peppers
- 3 large carrots
- 2 cloves garlic
- 1/4 cup vegetable oil
- 12 pounds tomatoes, peeled, chopped and seeded
- 1 (12-ounce) can tomato paste
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons salt
- 2 teaspoons dried oregano
- 1 1/4 teaspoons dried basil
- 1/4 teaspoon black pepper
Directions
1
Chop the onions to yield about 4 cups. Chop the bell peppers to yield about 23/4 cups. Cut the carrots into thin slices to yield about 11/2 cups. Mince the garlic.
2
Sauté the onions, bell peppers, carrots and garlic in vegetable oil in a heavy stockpot over medium heat until vegetables are tender.
3
Add the tomatoes, tomato paste, brown sugar, salt, oregano, basil and black pepper and mix well.
4
Bring to a boil. Reduce heat to low; cover loosely. Simmer, stirring occasionally, for 2 hours.
5
Spoon into 10 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 15 minutes. Makes 10 (1-pint) jars.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma said that the carrots in this recipe added a touch of sweetness. But if she had supersweet onions such as Maui Sweets, Oso Sweets or Vidalias on hand, she used them instead of ordinary onions and omitted the carrots. When she did this, she added a minced celery stalk for extra flavor.
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