Every year, we buy a glut of tomatoes, and Joe spends a full day blanching, peeling, blending and cooking homemade spaghetti sauce. A full batch or two lasts us through the whole winter.
My mom, Grandma, and Gran have shared lots of recipes over the years. This is one of them. I remember it fondly from my childhood. I think it started with Granny, who is my father’s mother.
Homemade Spaghetti Sauce
Blend tomatoes, half of onions, celery, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on Chop.
Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
Preserve as desired. Makes 5 to 6 quarts.
We can our spaghetti sauce. You could also freeze it if you so chose.
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