Finally found a canned spaghetti sauce recipe that is a keeper. Called my Mom yesterday to get my aunt's recipe. I had forgotten about it and my sister reminded me when we were together last time. I made a couple of simple changes (asterisked) for our taste preference but this makes a rich, thick sauce no matter which way you make it.
1 medium onion* (original uses 1 1/2 cups onion)
1 medium sized bell pepper, seeded*
2 cloves garlic
Grind these in food processor and put in pan. Add the following.
7 cups tomato puree
24 oz tomato paste
1 cup olive oil
2 cups water
2 Tbls sugar
1 Tbls salt
2 bay leaves
1/2 tsp pepper
1 Tbls dried oregano
1 Tbls dried basil*
Simmer for 30 minutes and then take out bay leaves. Continue simmering until the thickness that you desire for your sauce. Put in jars. Process 40 minutes for pint jars and 45 minutes for quart jars in water bath canner. Makes 5-6 pints.
Happy cannning!
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