Spaghetti Sauce
From Xandria

Lbs/oz g/kg
30lb13.5kgwhole tomatoes
6 clovesgarlic, minced
1 cupchopped onions
1 cupgreen bell peppers, chopped
2 tbsporegano
4 tbspparsley, minced
2 tspblack pepper
2 tspsalt
½ cupbrown sugar
Splasholive oil

Remove tomato skins and cores. Cut into quarters and boil in a large uncovered pot for 20 mins. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet sauté the garlic, peppers and onions in the oil until tender.

Combine with tomatoes and remaining spices and bring to a boil.

Simmer uncovered until thick enough for serving. Volume will be reduced by almost half.

Stir often to prevent sticking.

Pack hot sterilised jars with hot prepared tomato mixture, leaving 1 inch head space. Remove air bubbles and wipe the rim, then seal.

Process for 30 mins in canner.

Makes 3 ½ litre cans