SPAGHETTI SAUCE
(makes 9-10 quarts)
(makes 9-10 quarts)
Ingredients:
*25 pounds tomatoes (approx. 60-65 medium sized tomatoes)
*5 yellow medium onions, chopped
*8-10 cloves garlic, minced
*4 red bell peppers, chopped
*2 green bell peppers, chopped
*2 green bell peppers, chopped
*3 tablespoons oregano
*3 tablespoons basil
*2 tablespoons parley flakes
*2 tablespoons parley flakes
*4 bay leaves
*2 (12 ounce) cans of tomato paste (I use low sodium)
*1/4 cup soy sauce
*2 tablespoons worcestershire sauce
*1/2 cup brown sugar, packed (or use a half cup of shredded carrots)
*1/8 cup salt
*1/4 cup soy sauce
*2 tablespoons worcestershire sauce
*1/2 cup brown sugar, packed (or use a half cup of shredded carrots)
*1/8 cup salt
*1 tablespoon ground black pepper
*1/2-1 teaspoon red pepper flakes
*1 cup lemon juice
*1/2-1 teaspoon red pepper flakes
*1 cup lemon juice
Directions:
~Boil a large pot of water.
~Boil a large pot of water.
~Place a few tomatoes at a time into the boiling water.
~Let cook for 2 minutes.
~Remove and place into cold water.
~Cool enough to handle, and remove skins and stems.
~Cut up tomatoes over a large stock pot allowing the juices to go into pan too (I use an 18 quart electric roasting pan).
~Add onions, garlic, peppers, oregano, basil, parsley flakes, bay leafs, tomato paste, soy sauce, worcestershire sauce, brown sugar (or shredded carrots if you are using them).
~Bring tomato mixture to a boil, stirring often, and then reduce the heat to a simmer.
~Simmer for 5 hours, stirring often so that sauce doesn't burn..
~Remove bay leaves.
~If you like a chunky spaghetti sauce then leave it as is, but if you like a smoother sauce like I do, use an immersion blender until spaghetti sauce it as desired consistency. You can also use a food mill or blender to make smoother sauce.
~Put 2 tablespoons lemon juice into the bottom of each quart jar.
~Pour spaghetti sauce into hot sterilized quart jars.
~Bring tomato mixture to a boil, stirring often, and then reduce the heat to a simmer.
~Simmer for 5 hours, stirring often so that sauce doesn't burn..
~Remove bay leaves.
~If you like a chunky spaghetti sauce then leave it as is, but if you like a smoother sauce like I do, use an immersion blender until spaghetti sauce it as desired consistency. You can also use a food mill or blender to make smoother sauce.
~Put 2 tablespoons lemon juice into the bottom of each quart jar.
~Pour spaghetti sauce into hot sterilized quart jars.
~Leave a 1/2 inch headspace.
~Make sure jars a free from any residue.
~Place sterilized lids and rings on jars.
~Place in hot water bath for 30minutes.
~Remove, and let set for 24 hours before storing in a cool dry place.