Spaghetti Sauce
Spaghetti Sauce
From Xandria
| Lbs/oz | g/kg | |
|---|---|---|
| 30lb | 13.5kg | whole tomatoes |
| 6 cloves | garlic, minced | |
| 1 cup | chopped onions | |
| 1 cup | green bell peppers, chopped | |
| 2 tbsp | oregano | |
| 4 tbsp | parsley, minced | |
| 2 tsp | black pepper | |
| 2 tsp | salt | |
| ½ cup | brown sugar | |
| Splash | olive 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