Once tomatoes begin to ripen, here at Murlo we get busy canning many types of preserves. Taking the time to simmer up a pot of spaghetti sauce now, means you can have a meal on the table in minutes this winter. It is also nice knowing where your food came from when you grow all the ingredients yourself.
Ingredients
8 Cups skinned and diced tomatoes
2 Cups diced green pepper
2 Cups diced onion
2 tsp crushed garlic
2 Tbsp finely chopped fresh basil
1 Tbsp dry or fresh oregano
2 Tbsp fresh finely chopped parsley
1 tsp salt
1 tsp sugar
2 Tbsp canola oil
1 can tomato paste (5.5 oz can)*
Directions
Lightly score the bottom of the tomatoes. Place tomatoes into a large bowl or sink. Cover with boiling water and allow to sit for approximately three to five minutes.
Transfer the tomatoes to a bowl or sink full of ice water. The skins will begin to crack and slip off the tomatoes easily.
Dice the tomatoes and measure into a bowl.
In a large Dutch oven add the oil and heat over medium heat. Add in the onions, green peppers and herbs. Cook until the onions have become translucent. Add the tomatoes, garlic, sugar and salt. Simmer mixture for 20-30 minutes.
Add tomato paste to thicken the sauce. Note: Depending upon the variety of tomato, this may not be necessary. We have found paste style tomatoes or even tomatoes such as the Carmelo or Super Fantastic Indeterminate varieties to be meaty and require much less or no tomato paste.
Transfer sauce into sterilized jars, leaving at least 1/2 inch of room from the rim. Wipe the rip and add a sterilized new sealer lid. Process in a canner for 20 minutes. Once cool ensure all jars have sealed. Label and date prior storing away.
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