I have tried several different spaghetti sauce recipes and always come back to this. We love it and it looks so pretty in the jars.
16 lbs. tomatoes (about 32 cups)
4 c. onions, chopped finely
1/4 c. garlic, minced
1 c. olive oil
1/4 c. basil
1/4 c. oregano
1 T. sugar
2 T. salt
2 t. pepper
2--12 oz. cans tomato paste
1. Chop, blend, puree (it is completely up to you--we blend ours because my kids don't like chunks) your tomatoes and place in a very thick bottomed pot. Saute onions, garlic and oil together until onions are translucent. Add to tomatoes along with basil, oregano, sugar, salt, pepper and paste. Simmer for 2-3 hours, or until it reaches your desired thickness.
2. Process in steam bath canner 20 minutes for quarts and 15 minutes for pints. Follow your canners directions and remember because the spaghetti sauce is very hot you do not need use cold water in your canner. Start with hot water and place on medium high heat and start timing from the time steam starts coming out.
