Spaghetti Sauce Without Meat
Yields about 9 pints. Recipe from National Center for Home Food Preservation
30 pounds tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
4½ teaspoons salt
2 tablespoons oregano
4 tablespoons minced parsley
2 teaspoons black pepper
¼ cup brown sugar
¼ cup vegetable oil
Note: Do not increase the proportion of onions, peppers or mushrooms.
1. Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes.
2. Boil tomatoes for 20 minutes, uncovered, in large saucepan.
3. Put tomatoes through food mill or sieve.
4. In vegetable oil, saute onions, garlic, celery or peppers and mushrooms (if desired) with salt, pepper, parsley and sugar.
5. Bring to a boil. Simmer uncovered until thick enough for serving. The initial volume will have been reduced by nearly half. Stir frequently to avoid burning.
6. Fill jars, leaving 1-inch room at the top. Place sterilized lids and rings. Immerse in boiling water and simmer for 20 minutes.
7. Let cool, undisturbed, 12-24 hours and check seals.