Do you love a rich, chunky style spaghetti sauce that's got that sun-ripened tomato taste? Here's one that will become a star in any Italian dish calling for tomato sauce. Use it in lasagna, stuffed shells, and -- of course -- spaghetti.
- 4 onions, diced
- 4 cloves garlic, minced
- 3/4 cup chopped celery
- 1 cup chopped green pepper
- 2 cups shredded zucchini squash
- 16 medium-sized tomatoes, pureed and strained
- 1/4 cup parsley, chopped
- 2 teaspoons oregano
- 1 tablespoon salt
- 2 bay leaves (take out after)
- 3/4 teaspoon pepper
- 2 teaspoons basil
- 2 (12 oz.) cans tomato paste
- 1/4 cup sugar
Mix all ingredients in a large stock pot. Simmer for 2 hours. Place in clean jars with intact lids. Cook in a hot water bath for 10 minutes.
- Yields: about 4 quarts
- Preparation Time: 3 hours
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