Burns Family Spaghetti Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is the spaghetti sauce I grew up on. A fresh tasting sauce from the peppers with a rich background from the butter. My mom used to can it by the quart but I freeze mine. We kids would always help with chopping the vegetables and washing canning jars. It would be a day long event by the time we canned enough for the winter and we could hardly wait until supper that night after smelling this all day long. I'd love to know if anyone has a similar recipe. Ingredients:
64 ounces tomato paste |
8 quarts tomatoes with juice |
2 cups butter |
3 cups onions, chopped |
3 cups green peppers, chopped |
5 heads garlic, chopped (not cloves) |
8 tablespoons salt |
2 tablespoons pepper |
4 tablespoons dried basil |
4 tablespoons dried oregano |
1 1/4 cups sugar |
Directions:
1. Saute butter, onions, peppers and garlic until vegetables go limp in a large stainless steel stock pot (take care not to burn garlic).
2. Add the tomato paste, salt, pepper, basil and oregano
3. Mix until well blended.
4. Add tomatoes with juice and sugar.
5. Bring to a low simmer.
6. Cook covered stirring frequently for at least 45 minutes or until desired consistancy.
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