 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
This is a simple spaghetti sauce to make that doesn't require the Tomato Juice to be simmered for hours so that it is thicker. I have adapted it from my Aunt Sharon's spaghetti sauce recipe this year, and when I told her what I had done, she told me I had created a new recipe. The secret is the Roma Tomatoes. This takes about two hours of cooking then simply can it. I use this for Goulash, Spaghetti, and Lasagna. I usually try to get my kids, 3 and 5 to help juice the tomatoes. My 5 year old likes to turn the crank and my 3 year old fills the hopper. Ingredients:
6 quarts roma tomatoes, juiced |
2 cups chopped onions |
6 fresh crushed garlic cloves or 3/4 teaspoon garlic powder |
6 tablespoons parsley flakes |
4 tablespoons salt |
2 tablespoons oregano |
1 1/2 teaspoons anise seed |
1/4 cup sugar |
2 (12 ounce) cans tomato paste |
Directions:
1. Put tomato juice on the stove, bring to a boil.
2. Add remaining ingredients and let simmer for 2 hours.
3. Put hot into quart jars or pints.
4. Wipe tops of jars and place lids and rings on.
5. Put in canner.
6. Pressure can at 5lbs. pressure for 8 minutes.
|
|