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Easy Spaghetti Sauce

Source of Recipe

From "Blue Ribbon Preserves" by Linda J. Amendt


Recipe Introduction

"If you do not have a garden overflowing with ripe tomatoes, you can still make and can your own spaghetti sauce. This sauce is also great to make during the winter months when ripe, flavorful tomatoes are hard to find."

List of Ingredients

• 2 Tbsp olive oil or vegetable oil
• 1 cup chopped onions
• 3 cloves garlic, minced
• 1 cup sliced fresh mushrooms
• 3 (8-ounce) cans tomato sauce
• 3 (6-ounce) cans tomato paste
• 1 (29-ounce) can whole tomatoes, chopped
• 1 cup red wine
• 2 tsp dried oregano, crushed
• 1 tsp dried basil, crushed
• ½ tsp dried Italian seasoning, crushed
• ½ tsp salt
• ¼ tsp freshly ground black pepper


Recipe

In a 4-quart stainless steel pan over medium heat, heat the olive oil. Add the onions. Reduce the heat and sauté until almost tender but not browned, about 10 minutes, stirring occasionally. Add the garlic and mushrooms. Sauté gently until the mushrooms release their liquid and it evaporates, stirring frequently to prevent browning.

Stir in the tomato sauce and tomato paste. Add the whole tomatoes, wine, oregano, basil, Italian seasoning, salt, and pepper. Over medium heat, bring the mixture to a boil. Reduce the heat and simmer 1 hour. As the sauce thickens, stir frequently to prevent sticking or scorching. Remove the pan from the heat.

Ladle the sauce into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. If necessary, add more sauce to maintain ½ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process pint jars for 30 minutes at 11 pounds of pressure in a dial-gauge canner or at 10 pounds pressure in a weighted-gauge canner.


Makes about 4 pint jars