Monday, July 11, 2011

Spaghetti Sauce

This is the recipe I made when I made my own Spaghetti sauce and canned it. All you have to do is saute the first three ingredients together for about 10 minutes, add all but the last three ingredients and simmer for an hour or two. Then, take it off of the heat and add last three ingredients-the fresh herbs. After you put the sauce in your heated and sterilized jars, process in your hot water bath/canner for 35 minutes. Let cool on top of towel on counter top for 12 hours, screw lids tight, label, and put on the shelf for a rainy day! This recipe makes about 3-3.5 pints of sauce.

*I made my sauce in my hefty dutch oven, but you can just use a large pot if you don't have one.

  • Olive oil (enough to coat bottom of pan)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 5 medium vine-ripened tomatoes, roughly chopped
  • 1 (28-ounce) can diced tomatoes
  • 1 (12-ounce) can tomato paste
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 2 fresh sage leaves, chopped
  • leaves from one rosemary sprig, chopped
  • 6 basil leaves, chiffonade chop

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