Spaghetti Sauce

If you've ever had a garden, you know how you can get loads and loads of tomatoes from what seemed like very few plants in spring.  We've eaten our share of tomato sandwiches and there's still so many tomatoes left to go.  

 I tried a new recipe this fall (thanks Roxie & Christina) and was happy with the results.  Tasty, tasty spaghetti sauce.

Here's the recipe:

• 12 cups chopped tomatoes (I put everything through my food processor, skins and all.  Easy peasy)
• 1 cup chopped onion (again through the food processor)
• 1 green pepper (still through the food processor)
• 1/4 cup oil
• 1 1/2 tsp minced garlic
• 2 tbsp salt
• 1/4 tsp pepper
• chopped half bay leaf
• 1 1/3 tbsp oregano
• 1 1/2 tbsp basil
• 1 1/2 tsp chili powder
• 1/3 cup sugar
• 3 6oz cans of tomato paste
• 3-4 tbsp cornstarch

 Fry onions, garlic and green pepper in the oil.  Add to simmering tomatoes.  Add spice ingredients, sugar and tomato paste.  Simmer on low heat for 1-2 hours, stirring occasionally.

Mix cornstarch with a bit of water to make a smooth paste and add to tomatoes.  Bring to a boil and pour into jars and seal.

I put the jars into my 300 degree oven for 15 minutes, on a cookie sheet with a bit of water in it.  Then take them out and wait to hear the lids "pop" and you know it's sealed.
One recipe makes 3 quarts.