Homemade Spaghetti Sauce Recipe
You'll Need: 25 lbs. tomatoes
4 large onions, cut into wedges
2 cans tomato paste (12 oz. each)
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes
2 tsp. dried basil
2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 cup plus 2 Tbsp. bottled lemon juice Directions: In a dutch oven, bring 2 qt. water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel & quarter tomatoes; place in a stockpot. Pulse the onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in the next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves. Add 2 Tbsp. lemon juice to each of nine hot 1- qt. jars. Ladle hot mixture into jars, leaving 1/2 in. headspace. Remove air bubbles & adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool. NOTE: This recipe made me 11-quart jars. **This recipe has been farmer approved.**
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