Recipe by
Amy Gamble
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I started with my mother-in-laws spaghetti sauce recipe and added bits and pieces from other recipes I liked. It’s now a family favorite that I use in all my pasta dishes, especially good in lasagna!
Categories
Ingredients
For 15-16 pints:
- 20 cups tomatoes
- 3 ½ cups onion, chopped
- 1 or 2 medium green or red bell pepper, chopped
- 2 or 3 jalapeno peppers, chopped (add more if you like it spicy)
- 8 (6 oz.) cans tomato paste
- 3 T. salt
- 5 T. parsley
- 15 bay leaves, broken up in pieces
- 4 tsp. basil
- 4 tsp. oregano
- 4 tsp. Italian seasoning
- 1 T. garlic powder
For single meal (4 cups):
- 5 cups tomato
- ¾ cup onion
- ½ green pepper
- 1 jalapeno
- 2 (6 oz) cans tomato paste
- 1¾ tsp salt
- 1 T. parsley
- 3 bay leaves
- ¾ tsp basil
- ¾ tsp oregano
- ¾ tsp Italian seasoning
- ½ tsp garlic powder
Directions
- Cook tomatoes until soft. Cool.
- Peel and take seeds out if you choose.
- Put in blender and puree (can add onions and pepper if you want smaller pieces).
- Pour in large kettle and add tomato paste, onions, peppers, and spices.
- Mix thoroughly, bring to a boil, and cook 1 hour uncovered. Stir often to prevent scorching.
- Remove bay leaves.
- Pour in hot jars and seal or cool and pour into freezer containers.
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