My recipe was inspired by The Family Homestead's recipe, but I tweaked it to make it to my tastes. The one ingredient that might be hard to find is the Pomegranate Vinegar. I find it at my local Persian grocery, but I think Whole Foods has it and I know that Amazon does (brand does not matter).
Double, Double, Toil and Trouble, Fire Burn, And Sauce to Bubble. |
Spaghetti Sauce
20 pounds of tomatoes, cored
2 large (3 medium) red onions, chopped
4 medium green bell peppers, chopped
8 cloves garlic, minced OR 3 tablespoons
5 tablespoons salt
1 teaspoon fresh black pepper
6 tablespoons oregano
4 tablespoons basil
3 tablespoons rosemary
3 tablespoons thyme
3 tablespoons parsley flakes
1 tablespoon mint
1 cup red wine vinegar
1/2 cup lemon juice
1/4 cup pomegranate vinegar
1/2 cup white sugar
1/4 cup brown sugar
3 12-ounce cans tomato paste
Wash and chop tomatoes in a food processor. Put in a 14-quart stockpot. Add the remaining ingredients, except for the tomato paste. Bring to a boil, reduce heat and, simmer for 2 hours. Add tomato paste and mix well. Bring back to a boil, reduce heat, and simmer for another hour.
Put hot sauce into hot, sterilized jars. Process in a water bath canner for 20 minutes. Remove the jars from the canner and place out of drafts on a towel. Cover with another towel to keep warm. Listen for each jar seal to "pop", letting you know the seal has formed. In ideal conditions these sealed jars will now keep for years, but it tastes so good it probably will not last you that long!
If you happen to make my sauce, or any of my recipes, let me know how they turn out for you! I love hearing about your experiences!
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