This takes a while to make, but well worth the effort.
(makes 12-14 quarts)
*1/2 bushel Roma tomatoes
*4-6 onions, chopped
*6-8 cloves garlic, minced
*2 tbsp. olive oil
*1/2-3/4 c. chopped parsley flakes
*3-4 tablespoons oregano
*3-4 tablespoons basil
*4-6 bay leaves
*1 teaspoon thyme
*1/8 c. salt (optional)
*1 tbsp. pepper
*6 green pepper, chopped (optional)
*1/2-1 cup sugar
*3 (12 oz.) cans tomato paste (if needed)
~Boil a large pot of water.
~Place a few tomatoes at a time into the boiling water.
~Let cook for 45-60 seconds.
~Remove and place into cold water.
~Cool enough to handle, and remove skins and stems.
~Cut up tomatoes, and place into a large pot.
~Add onions, garlic, green pepper, & spices.
~Bring tomatoes to a boil, and reduce heat to simmer. (I use 18 quart electric roasting pan, or you can use a very large stock pot).
~Cook tomato mixture for 12-13 hours.
~Add tomato paste only if spaghetti sauce is not thick enough.
~Remove bay leaves.
~If you like a smoother sauce or if you have kids that won't eat spaghetti if they veggies in it, use a food mill at this time to run the spaghetti sauce through.
~Pour into hot canning jars.
~Leave a 1/2 inch headspace.
~Make sure jars a free from any residue.
~Place lids & rings on jars.
~Place in hot water bath for 25 minutes.
~Remove, and let set for 24 hours before storing in a cool dry place (fruit cellar).
~Water bath 25 minutes in quart jars.
**If you have a vegetable grinder (mine attaches to kitchen-aid mixer), you can run it through the grinder, without peeling the skins.
**If you want to cut down on your cooking time, you can turn the heat up to medium for 6-8 hours. But make sure you stir it every 15-30 minutes to prevent burning. You can also skim excess liquid off of the top as it cooks. This will cut down on your cooking time.