Homemade Spaghetti Sauce

This is a labour of love.  You are not trying to use your time wisely here.  Set aside a day.  AN ENTIRE DAY!

Ingredients 

25 pounds of tomatoes 

2 green peppers

1 yellow pepper 

1 red pepper 

1 orange pepper 

2 large yellow onions

2 red onions

2 garlic cloves

Season from the heart

- basil

- oregano

- Italian seasoning 

- crushed red pepper 

- spicy spaghetti seasoning 

1/2 cup brown sugar

1 tsp celtic salt

Whole basil leaves, 2 for each canning jar

1 1/2 Tbsp store bought lemon juice, for each canning jar

Stuff you will need 

Cutting board 

Sharp knife 

Canning jars

Canning jar funnel

Massive stock pot

Massive stirring spoon

Long Ladel

Food processor

Veggie Mill 

New canning jar lids

Canning jar ring for the bottom of the massive pot

Massive wide pot with lid to boil canning jars

Canning jar clamps

Echo dot to listen to Italian music

Red wine

Directions 

Tell your Echo Dot to play my Italian Cooking Music Play List.  Check out this playlist on Amazon Music: My Italian Cooking Music

https://music.amazon.ca/user-playlists/6fb5540c37cf490db2cf7fe518367203c2a0?ref=dm_sh_h6YTQZbLhBeh9vRbc0aaWKz3E

Pour a glass of red Italian wine.  Top 10.

1. Barlo & Barbaresco

2. Brunello

3. Amarone

4. Gattinara

5. Rosso di Montalcino 

6. Chianti Classico 

7. Barbera d'Asti 

8. Dolcetto d'Alba 

9. Lambrusco 

10. Montepulciano d'Abruzzo

Wash your tomatoes in water and vinegar bath.

Cut your tomatoes into 1/4 chunks.  Into the massive pot.  Heat to low and cook till tomatoes start to turn mushy.

Transfer to the fruit and vegetable mill.  This will give you the tomato sauce and leave the seeds and skins behind.

Transfer your tomato juice to your massive stock pot.

In your food processor, in batches, cut up the vegetables and puree.

Using your heart...  put your seasonings.  Basil, basil, oregano, Italian seasoning, crushed red pepper, spicy spaghetti seasoning, brown sugar and celtic salt.

Using your massive stiring spoon, mix mix mix.  Simmer on low heat, uncovered, for 3 hours.

Make sure you have sterilized your canning jars and lids.  Gotta dish washer?  Let it do the work.

Into each steralized canning jar, add 2 pieces of washed, whole basil.

Using your canning funnel, with your ladel, fill the canning jar.  Leave room for 1 1/2 Tbsp of store bought lemon juice.  This is for large canning jars.

Using a long spoon, give the sauce a "poke" to make sure there is no air pockets.

Using a clean piece of damp paper towel, make sure the rim of the canning jar is clean.

Add the lemon juice to each canning jar.

Add the lid and tighten the canning jar ring. 

Into your massive pot with lid, add your canning jars.  Add enough water that the water level is just below the canning jar ring.

You need to make sure your canning jars are elevated above the bottom of the massive pot. 

Once the water is at a boil, turn the heat from medium to medium/low and cover.

Boil your canning jars for 45 minutes.

Using the canning jar clamps, lift the hot bottles out of the boiling water, on to a cutting board.  Leave room between each bottle.

As the canning jar cools, you will hear the canning jar lid "pop".

Leave the bottles continue to cool for 24 hours, or at the very least, over night.

Store in a cool, dry, out of sunlight, cupboard, or pantry.

PRO TIPS

I don't have a veggie mill.  But a fine mesh strainer and a spoon should do the trick.

Roasting the veggies and tomatoes would give it another flavour note.

Spicy Spaghetti seasoning. 

Ingredients

1 tablespoon garlic powder

1 tablespoon onion powder

1.5 tablespoon oregano

3 tablespoon basil

1 tablespoon rosemary

1 teaspoon thyme

2 teaspoon black pepper

1 teaspoon sage

1 teaspoon red pepper flakes (optional)

1 pinch fennel seeds (finely ground)