Spaghetti Sauce

By [e-mail]

Ingredients

• 25 Lbs. Tomatoes
• 5 onions
• 4 large red bell peppers
• 1 large green bell peppers
• 4 (6oz) cans tomato paste
• 1/4 c. soy sauce
• 3 Tbsp. Worcestershire sauce
• 2/3 c. packed brown sugar
• 1/4 c. salt
• 10 cloves garlic, chopped or minced
• 3 Tbsp. dried oregano
• 3 Tbsp. dried basil
• 2 tsp. red bell pepper flakes
• 2 bay leaves
• 1 1/4 c. Lemon juice (for jars)

Details

Servings 9
Preparation time 60mins
Cooking time 85mins
Adapted from favfamilyrecipes.com

Preparation

Step 1

Blanche and quarter tomatoes.

In a food processor, cover and process green peppers and onions in batches until finely chopped.

In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.

Add 2 tablespoons lemon juice in 9-10 hot quart jars (or 1 tablespoon in 18-20 pint jars). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.

Process at 11 lbs. for 25 minutes (quarts) or 20 minutes (pints).