Spagetti Sauce
By PutoPinoy on Saturday, July 14, 2007 At
Saturday, July 14, 2007
Ingredients:
Cook these ingredients until "mushy". Put "mushy" vegetables through blender and then dump into large container that can be baked in oven (after other ingredients are mixed into mixture of mushy vegetables).
Add:
Bake the mixture at 350 degrees for 6 hours or until sauce is desired thickness. Pack hot into sterile jars and seal. Give hot water bath for 35 minutes. Yield: about 10 quarts. NOTE: I usually do mixture in late afternoon and then bake in a 225 degree oven all night, then jar and seal early in the morning. This is also a great sauce for pizza and all other Italian dishes.
- 1/2 bushel tomatoes, unpeeled, cored & quartered
- 7 green peppers
- 3-4 hot peppers (opt.)
- 12 lg. onions
- 2 heads garlic
- 1 c. oil
Cook these ingredients until "mushy". Put "mushy" vegetables through blender and then dump into large container that can be baked in oven (after other ingredients are mixed into mixture of mushy vegetables).
Add:
- 8 sm. cans tomato paste; mix well
- 1 c. oil
- 1 c. sugar
- 1/2 c. salt
- 1 tbsp. basil
- 1/2 c. oregano
- 1 tbsp. black pepper
- 10 tbsp. grated cheese
- Mushrooms (opt.)
Bake the mixture at 350 degrees for 6 hours or until sauce is desired thickness. Pack hot into sterile jars and seal. Give hot water bath for 35 minutes. Yield: about 10 quarts. NOTE: I usually do mixture in late afternoon and then bake in a 225 degree oven all night, then jar and seal early in the morning. This is also a great sauce for pizza and all other Italian dishes.
