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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 andgarlic 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.


Tammie said...

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! ;)

Emily said...

40 minutes for quart sized jars.

35 for pint.

Felisa said...

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

Trish said...

That sounds delicious! I just love spaghetti! Mmm!

Nonna Beach said...

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 !!!

Vanessa said...

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