Yields or Serves:
Is your garden giving you tons or tomatoes? Are you enticed by the beautiful tomatoes at the Farmers’ Market? If you’re lucky enough to have an abundance of tomatoes then you just may want to make spaghetti sauce that stores away in the freezer. I know that I’ve had many occasions when I’ve needed to make a quickie dinner and was happy to be able to reach into my freezer for a delicious homemade sauce.
- 60 Large Tomatoes (Cored & Quartered)
- 4 Chopped Garlic Cloves
- 6 Cups Green Peppers (Chopped)
- 3 Pounds Onions (Chopped)
- 1/2 Cup Olive Oil
- 24 Ounces Tomato Paste
- 2 Tablespoons Dried Basil
- 2 Tablespoons Dried Oregano
- In a large-size pot, filled with water, add tomatoes and garlic. Cook over a medium-high heat for about 20 minutes until soft.
- Remove from pot and press tomatoes through colander, placed over a large-size bowl, to remove skins. If you have a food mill then use that.
- In the same pot add olive oil and turn heat to medium heat. Add green peppers and onions. Cook for 30 minutes until soft.
- Place peppers and onions in food processor or blender and purée.
- Transfer tomatoes back into pot. Add pepper puree to tomatoes. Stir in tomato paste, basil, and oregano. Cook over a low heat for 1 1/2 hours until thick.
- Transfer sauce to jars or plastic containers and place in refrigerator until ready to use.
- Makes about 112 ounces.
- © Victoria Hart Glavin