- Exported from MasterCook
DHB's Spaghetti Sauce
Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello
60 Preparation Time :
Categories : Canning Low-Fat
Salad & Vegetables
Amount Measure Ingredient -- Preparation Method -- -- --
75 lb ripe creole tomatoes -- or roma
3 c onion -- chopped
15 cloves garlic -- minced
3 c green bell pepper -- chopped
3 lb mushrooms -- sliced
5 tbsp fresh basil -- chopped
1/2 c flat leaf parsley* -- chopped
1/4 c olive oil -- good stuff**
to taste salt
Don't substitute curly parsley. ** It does not have to be the extra-virgin
stuff, but you do want it to flavor the sauce, so use something worth eating.
Do not reduce the oil. It serves as a flavoring and not just a medium for sauteing the veggies.
Wash & core tomatoes. Cut in quarters or sixths. Put tomatoes in large
non-alumnium pot, wides is better than narrow. Bring to boil stirring
frequently to insure bottom tomatoes don't burn. Smash on tomatoes as you go.
Bring to simmer and simmer about 15 minutes. Put everything through a food
mill to remove seeds and skin.
Trust me, this is easier than peeling and seeding them before you start, especialoly with 75 lbs tomaotes! You will
have about 28 quarts. Put liquid back on stove and saute onion in olive oil.
Add green pepper, garlic and mushrooms and cook slowly until they start to
caramelize. Add to simmering tomato juice. After about an hour add basil and parsley. Cook to reduce to half, about two hours.
Obviously you could cook
it more if you like it thicker.
Stir bottom frequently and regularly because
the pulp will settle to the bottom and burn if you don't.
20 minutes. Makes
half-pint, single, servings. - - - - - - - - - - - - - - - - - -
