Canned Fresh Tomato Spaghetti Sauce

By cwyorkiex3

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions
Chef Jen

Ingredients

• 1/2 bushel fresh tomato (26 1/2 lbs)
• 2 garlic cloves
• 4 medium onions
• 2 tablespoons oil
• 3 (15 ounce) cans tomato paste
• 1 1/2 cups sugar
• 1/2 cup salt
• 2 tablespoons oregano
• 2 tablespoons italian seasoning mix
• 1 (5 ounce) package spaghetti sauce mix
• Nutritional Facts for Canned Fresh Tomato Spaghetti Sauce
• Serving Size: 1 (280 g)
• Servings Per Recipe: 10
• .Amount Per Serving% Daily ValueCalories 264.6 Calories from Fat 3011%Total Fat 3.3 g5%Saturated Fat 0.5 g2%Cholesterol 0.0 mg0%Sodium 6676.6 mg278%Total Carbohydrate 58.7 g19%Dietary Fiber 6.1 g24%Sugars 47.4 g189%Protein 6.1 g12%.

Preparation

Step 1

1.Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.

2.Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.

3.Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).

4.To can, pour into clean hot quart jars, leaving 1/2 inch head space.

5.Process 40 minute in a boiling water bath.