Spaghetti Sauce for Canning

Well it's begun...

The craziness of tomato season.  I think our plants are on steroids.  Huge stems...lots of dead leaves...and plenty of tomatoes to get us through the next year (or two).

After doing salsa for quite a few years (and having enough to last through the year),
we decided to try some spaghetti sauce last year...
Completely worth the effort.

Slightly sweet...nice and thick...
Perfect for spaghetti or pizza or dipping.

Spaghetti Sauce

adapted from recipe #37563 on food.com

Makes 3 quarts

1/4 cup olive oil

3 onions, chopped

3 cloves garlic, chopped

3-12 oz cans tomato paste

3-4 tbsp brown sugar (this will depend on the acidity of your tomatoes)

1 tbsp dried oregano

4 tsp salt

1 tbsp dried basil

1 tsp black pepper

12 cups tomatoes, peeled, cored and chopped 

Heat oil in large pot over medium high heat.  Saute onions and garlic until tender.  

Add remaining ingredients and bring to a boil. 

Reduce heat; simmer, partially covered, for 2 hours stirring occasionally.

Blend to smooth (if desired).

You can now proceed with canning, (process for 35 minutes in a boiling covered canner)

or cool completely and freeze.  

I'm linking up at Jane Deere's Fusion Fridays