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Wednesday, August 26, 2009

Spaghetti Sauce

I just finished canning 10 quarts of spaghetti sauce. That makes a total of 25 quarts to tomato products from four (yes, 4) tomato stalks. I never dreamed just four stalks would produce so many tomatoes, but this has been an unusually wet year and everything is producing by the bushels.
The flash sort of washed out the color in this picture but, trust me, the spaghetti sauce is a deep red. Some of that lovely color comes from using tomato paste to thicken the sauce. This is the best spaghetti sauce recipe I have ever used. It doubles well as pizza sauce too.
If you have an abundance of tomatoes and don't know what to do with them, maybe you'd like to try this recipe.
1/2 bushel of tomatoes (3 gal. juice)
2 tbs. onion powder OR 3-4 onions cooked and pureed
1 tbs. garlic powder
2 c. vegetable oil
1 1/2 c. sugar
1 tbs. dried parsley
3 tbs. oregano
1 tbs. paprika
1 tsp. black pepper
1 tbs. chili powder
1/2 c. salt
48 oz. tomato paste
Add all the ingredients to the tomato juice except tomato paste. At boiling point, add paste and boil until thickened. Pour into jars and process in boiling water bath 10 minutes. Yields 10-12 quarts.

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