Spaghetti Sauce

Last summer my mom
and I found an old spaghetti
sauce recipe and made it
healthier and tastier than before.
I bottled a bunch of it to last through
the winter, but it only lasted until
early October.

Yum!

Last night I made it again
and realized that I never
posted it.

So here ya go...

Spaghetti Sauce

2 cups chopped onion
4 cloves garlic, minced
4 Tbsp. olive oil
4 lbs. tomatoes...peeled and cut
{or 2 28oz. cans of tomatoes}
2 6oz. cans tomato paste
2 Tbsp. Apple Cider Vinegar
5 tsp. organic cane sugar/sucanat
4 tsp. Rapunzel vegetable broth or Tam's broth
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. crushed fennel
1 tsp. sea salt
1/2 tsp. pepper
1 1/4 c. water

If using fresh tomatoes...
scald, peel and cut.

In large saucepan cook onion and
garlic in olive oil.

Add all the rest of the ingredients.

Bring to a boil, then reduce heat
and simmer for 30-60 minutes
until desired consistency.

Makes about 3 quarts.

Pour over whole wheat spaghetti
noodles or whatever you
like spaghetti sauce on.

Enjoy!