Maley Spaghetti Sauce

By lmaley

Ingredients

• 10 Medium to large tomatoes
• Meatballs
• 1 Can Tomato paste
• 1 Clove garlic
• 1 tablespoon diced onion
• 2 Bay leaves
• 1 Teaspoon Oregano
• 1 Tablespoon Basil
• 2 Tablespoon of parsley
• 1 teaspoon sugar

Preparation

Step 1

Bring water in a large sauce pan to a boil.
Put ice water into a second sauce pan.
Brown meatballs in a pan that you will make the sauce in.
Place whole tomatoes in boiling water for 10 seconds. Remove from boiling water and dip into ice water.
Peel skins off of tomatoes.
Dice tomatoes removing as many seeds, juice, core, and other bad spots from the tomato.
Add the tomatoes directly to the meatball, after they are browned.
Add garlic pressed.
Add the onion to taste
Add the bay leaves, sugar, oregano, basil, parsley and put over medium heat.
Wait until the sauce just starts to bubble (not a boil), then simmer with lid on for a minimum of 2 to 3 hours, ideally 6 to 8 hours.

Stir occasionally without scraping the bottom of the pan, so that any burnt tomatoes are not mixed in.

After 30 minutes check for consistency, if too thin add tomato paste until thickened.

This can also be cooked in a crock pot, it you do whole tomatoes can be placed in the crock pot after the skins and bad places are removed.