Wednesday, July 14, 2010

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!


5 comments:

  1. Oh I'm so glad you posted this Em! I love this recipe. To can them it's just water bath for a certain amount of time right? Do you remember how long? I want to have some at least until November! ;)

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  2. You gals & your tantalizing photos! Makes me wanna fix all this yummy food!

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  3. That sounds delicious! I just love spaghetti! Mmm!

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  4. We have changed over to whole wheat pasta and this sauce sounds so delicious. Thanks so much for posting the recipe !

    BTW, my mouth is watering because of that yummy photo so we're having spaghetti with sauce tonight !!!

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  5. I am going to bottle this today. I tried it the other day and loved it. So dang good!!

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