I just finished up canning all of my tomatoes for the season, and thought I would share my secrets, and a large batch canning recipe for a delicious, thick, packed with flavor spaghetti sauce.
I make this sauce (and double it) every year and the 16 quarts it produces never seems to last my family long enough. We begin to yearn for this sauce, and are so excited to have it again once the tomatoes begin to ripen on the vine.
A large counter top roaster oven is a great tool when processing large batches. I will give instructions for both the roaster (what I use) and a stock pot.
The secret to a thick sauce is to cook it down. A really long time. Another secret ingredient is a little sugar. You need a slightly sweet element to enhance the tomato flavor.
When you are ready to prepare your pasta meal, add two tablespoons of butter to the pan before pouring in the sauce. Dreamy!
30 pounds of Tomatoes
4 cups diced Onions (you can cook these down in a little olive oil, if you’d like, but that is optional)
¼ cup Garlic Juice (or more – to taste)
3 Bay Leaves
¾ cup Sugar
2 tsp pepper
¾ cup Olive Oil
¼ cup Oregano
2 tbsp Basil
8 Bouillon Cubes (I know, I know. I haven’t found a good replacement for this yet)
1 tbsp Salt
This is a long process, but very hands off, and so worth it! The sauce will be thick and full of flavor.
You can use this recipe on a small scale. Just reduce the ingredients accordingly.
Did you try my recipe? Let me know how it turned out in the comment section below, and share with your friends!