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Sunday, August 23, 2009

Basic Red Pasta Sauce

10 lbs Tomatoes

3 tbs oil

4 1/2 cup Onions, chopped

3 Garlic cloves, minced

1 1/2 tsp Oregano, crushed

2 Bay leaves, crushed

1 Tbs Plain salt (non-iodized)

1 Tbs Sugar

1 tbs Black pepper

1/2 tsp red pepper, crushed

1 tbs Parsley, dried

1 tbs Celery leaves, minced

Peel, core and chop tomatoes. Combine with rest of ingredients in heavy saucepan.

Simmer 2 hours stirring often until desired consistency. Pour into hot jars leaving 1/2" headspace.

Process 30 minutes.

Makes approximately 5-7 pints.


Janelle said...

Thanks For the recipe :) We use a lot of pasta sauce so this is very welcome today.

The Millers said...

Do you think that after you got it into jars you could freeze it instead of canning it?

Phelan said...

Sure, you can freeze them. I would leave just a bit more headspace, cool completely, you have up to 12 hours to get them in a fridge or freezer. Should be good for 1 year.

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