Every year, we buy a glut of tomatoes, and Joe spends a full day blanching, peeling, blending and cooking homemade spaghetti sauce. A full batch or two lasts us through the whole winter.
My mom, Grandma, and Gran have shared lots of recipes over the years. This is one of them. I remember it fondly from my childhood. I think it started with Granny, who is my father’s mother.
- 1 peck of tomatoes
- 10 onions, chopped coarsely, divided
- 3 stalks of celery, chopped coarsely
- 1 green pepper, chopped coarsely
- 2 very large cloves of garlic, pressed
- 1 tablespoon oregano
- 5 bay leaves
- 1½ tablespoons basil
- 1 tablespoon Italian seasoning
- ⅛ teaspoon crushed red pepper
- ½ cup sugar
- 2 tablespoons salt
- 18 ounces tomato paste
- 32 ounces sliced mushrooms
- Blend tomatoes, half of onions, celery, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on Chop.
- Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
- Remove bay leaves.
- Preserve as desired. Makes 5 to 6 quarts.
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