Spaghetti Sauce

Name: Spaghetti Sauce
Ingredients: 6 qt. tomatoes, skin and core; 5 chopped green peppers; 3 large onions, chopped; 3 ribs celery, chopped; 2 cloves garlic, chopped; 1/4 c. olive oil; 1/3 c. vinegar; 1 c. sugar; 1 Tbsp. baking soda; 1 bay leaf; 1 1/2 Tbsp. basil; 1 1/2 Tbsp. oregano; 1 1/2 tsp. black pepper; 3 1/2 tsp. ground allspice; 3 1/2 tsp. thyme; 3 tsp. marjoram; 1 1/4 Tbsp. salt

17 ingredients

9 steps

Ingredients

6 qt. tomatoes, skin and core
5 chopped green peppers
3 large onions, chopped
3 ribs celery, chopped
2 cloves garlic, chopped
1/4 c. olive oil
1/3 c. vinegar
1 c. sugar
1 Tbsp. baking soda
1 bay leaf
1 1/2 Tbsp. basil
1 1/2 Tbsp. oregano
1 1/2 tsp. black pepper
3 1/2 tsp. ground allspice
3 1/2 tsp. thyme
3 tsp. marjoram
1 1/4 Tbsp. salt

Directions

1

Cook tomatoes, onions, celery and peppers until soft.
2

Press through a food mill or sieve.
3

Cook on high until it starts to thicken.
4

Add remaining ingredients and cook on low until thick. Stir frequently.
5

Do not let it stick to the bottom of the pot. When sauce is as thick as you like, remove the bay leaf and let it cool.
6

When cooled enough, put in refrigerator for 2 days.
7

It is now ready to use.
8

Just add meat or freeze some.
9

Makes about 3 quarts.