Monday, February 20, 2012

Garden Herb Spaghetti Sauce

Home grown tomatoes are one of my most favorite garden treats to eat.  Their flavor is so rich, it just puts store bought tomatoes to shame. When they are used to make this spaghetti sauce, you will feel like a real Italian chef.
Warning: once you try this sauce, you will never go back to the store bought kind! Each fall I bottle enough Spaghetti Sauce (about 50 bottles) to last us until June.  



45 - 50 Roma Tomatoes cut into quarters, with the juice and seed squeezed out.
1/4 cup fresh basil
2 TBS fresh rosemary
1/4 cup fresh marjoram
1/4 cup fresh oregano
4 TBS minced garlic
2 medium onions minced
2 TBS salt
1/4 cup lemon juice
1/4 - 1/2 cup of brown sugar (depending on how tart the tomatoes are.)

Bring the above ingredients to a boil, and then simmer for at least 30 minutes.  Blend the sauce together, and then continue to simmer until the desired thickness is achieved.

Leftover sauce can be frozen or bottled for future use.

To bottle the sauce:
Makes 5 quarts of sauce.

Spoon the sauce into sanitized bottling jars, and cover with a self sealing lid and ring. 
Process pints for 45 minutes using a water bath.
Process quarts for 60 minutes using a water bath.

Process pints for 25 minutes at 15 lbs of pressure in a pressure-canner.

To freeze the sauce:

Spoon the sauce into Ziploc freezer baggies.
To release the air out of the baggies, dip the baggie filled with sauce into a bowel of water.  Continue to submerge the baggie until the water line is just below the Ziploc.  Carefully zip the baggie closed.

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