Karen's Spaghetti Sauce

By Karen-9

Following this recipe will give you a conservatively spicy sauce. I actually add more spices (more hot peppers, lots more garlic, basil, oregano) because we like hot! This is also good to use as a base for chili soup, as well as anything that calls out for tomato sauce. Because I am liberal with the spices, no two batches ever turn out the same!

Ingredients

• Blend all in food processor. Cook and allow to slowly bubble for 2-3 hours, stirring often. Then add:
• 1/2 bushel (5 gal.) tomatoes, peeled
• 5 lbs. (6 cups) onions
• 4 hot peppers (I add 6-8 usually)
• 3 green peppers (I usually add 5)
• 1 cup sugar
• 1 cup canola or olive oil
• 1/2 cup salt
• 5 Tbls. basic
• 3 Tbls. oregano
• 3 Tbls. parsley
• 6 bay leaves
• 5 Tbls. minced garlic
• 4 Tbls. fennel seed
• 4 – 12 oz. cans Contadina Tomato Paste
• Cook again, slowly bubbling, for 2-3 hours, stirring often, until desired thickness.

Preparation

Step 1

Pour into hot jars, seal with hot lids and rings, and process in pressure cooker (10# for 10 minutes).