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Spaghetti Sauce from scratch




Source of Recipe


deborahej/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9066.3

Here's the recipe, now please bear with me cause, I don't measure anything, just use amounts that look good and taste right. First you have to decide about how many pints, you'll need.

I usually start w/ about a 1½ pounds of sliced mushrooms, and three large vidalia onions, chopped coarsely. Then in my biggest frying pan, I saute them in garlic-infused olive oil, or plain olive oil. While that's cooking, I peel and seed about 1/2 bushel of Roma tomatoes, and chop coarsely, place in a stockpot and start simmering. Then, I add the mushrooms and onions, a bunch of parsley, and lots of chopped garlic - about a 1/4 of a cup.

Then it simmers 6 to 8 hours, or longer, till it's as thick as you want - thicker if you want it for pizza sauce. Stir occasionally.

Place in fridge overnight, so all flavors marry.

Next day, bring to a boil, heat thoroughly, put into hot jars, place in pressure cooker canner (VERY IMPORTANT, because the mushrooms and onions reduce the acid content of the tomatoes), and process according the manufacturers directions for canning mushrooms, because they take the longest processing.

I know this seems really involved, but it's well worth the work.