Here is a recipe I just tried last week. It tastes really good and is super easy! I did things a little different then the original directions (I'll note those in the recipe).
Spaghetti Sauce:
20 cups peeled and chopped tomatoes
1 green pepper, chopped
8 (6 oz.) cans tomato paste
1 Tbsp. garlic powder
5 bay leaves
3 cups onion, chopped
4 stalks celery, chopped
1 tsp. pepper
3 Tbsp. salt
Cook for 2 hours at a simmer. Put in prepared jars (pints) and seal. **I then pressured canned mine for 15 minutes at 11 pounds of pressure. I also had added 1 tsp. of lemon juice to the tomato sauce after it was in the jars.**
This recipe can be cut in half or you can even double it if you have enough tomatoes. Happy Cooking :)!!
This recipe courtesy of "The Blankespoor Cookbook" page 367
3 comments:
Thanks for the recipe Erin.
I will be busy with my tomatoes and making this today.
This spaghetti sauce is so good.
I made half of your recipe today.
I may make some more yet before my tomatoes are done.
pg 367? How many pages do you have in that book?
Your brownies sound so yummy. I love zucchini.
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