Homemade Spaghetti Sauce

There is nothing as yummy as slow-cooked, homemade spaghetti sauce! Here is my recipe for a huge batch of sauce that you can freeze in portions you need or even pressure can in jars. I must warn you...its delicious!

Homemade Spaghetti Sauce

20 to 25 large tomatoes

4 large green bell peppers, seeded

4 large sweet onions

4 (6oz sized) cans tomato paste

1 cup canola oil, (you can also use olive oil)

2/3 cup sugar

1/4 cup salt

8 cloves of garlic, minced ( I use the already minced fresh stuff, about a tsp per clove called for)

4 tsp dried oregano

2 tsp dried parsley flakes

2 tsp dried basil

2 tsp crushed red pepper flakes

3 tsp Worcestershire sauce

The first thing you need to do is get the skin off your tomatoes. Bring a large pan of water to a boil on the stove. Cut the stem out of the tomatoes and cut out any bad spots. Place them a few at a time into the boiling water. You will see the skin start to separate from the tomato. Using a slotted spoon, remove the tomatoes and place into a large bowl filled with cold water. While another batch in the boiling water, peel the skin off the ones in the cold water and cut them into about 1 inch slices. Set aside in another bowl until you get them all done this way.

In a food processor, chop the green bell peppers and the onions until they are finely chopped.

In a large stockpot, (seriously a HUGE stockpot), combine the tomatoes, the peppers, the onions, the tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil. red pepper flakes, and Worcestershire sauce. Mix well and simmer on very low heat, uncovered for about 4 hours. Stir this quite often because you do not want it to stick to your pot. I suppose you could transfer this into 2 large crockpots and cook for 4 hours or so on high and it should do fine. I have never done it that way but it should work in theory.

You can store this in the freezer in containers or baggies for future use or you can pressure can it in mason jars.