homemade spaghetti sauce

[alwaysonthemove]

1/2 bushel of roma tomatoes blanche and remove skins

2 oninons

2 greenpeppers

1 small carton of mushrooms

1/2 bulb garlic

1/4 cup salt

1/4 cup orgeno

1/4 cup of basil/parsley preference

3/4 cup sugar

chop onion, green pepper, mushrooms, garlic and saute in 1/4 cup of oil until soft. Add tomatoes lett cook for 15 minutes. Start mashing tomatoes and add seasoning. Keep mashing until well blended. Let this simmer for 6 hours. then either freeze, can, or enjoy

[WalleyeJeff]

I put the tomatoes in the food processor and do the same

[alwaysonthemove]

yeah I would too but I do not have a processor so I mash and mash and mash. besides I love cooking and chunky sauce.

[B-man715]

This recipe is pretty close to the one I just did. I cheated a little and added some sauce packets for additional flavor. I also added a few pounds of fresh venison burger.

Ended up with 3 gallons of finished sauce DELICIOUS!!!

[uppdacreek]

Can't go wrong with that recipe!!

[hanson]

Simmering on the stove right now.

Tomatoes, green pepper, onion from the garden... the rest from the store. Oh well. Not quite the same recipe but close.

Smells awesome!

[pushbutton]

i am italian, and would personally like to thank you for adding more than one small clove of garlic.

[Eric Wettschreck]

Do you guys do anything to remove the tommie seeds? I've heard they need to come out if you're going to can the sauce or it gets bitter. Been canning for years but this is my first year making spagetti sauce.

[alwaysonthemove]

i am italian, and would personally like to thank you for adding more than one small clove of garlic.

I love the Garlic

I actually used the whole bulb shh!

[alwaysonthemove]

Do you guys do anything to remove the tommie seeds?

I have never removed them but I do not can I freeze. Might have to do with your tomatoe too. I have always used romas

[MN Mike]

Do you guys do anything to remove the tommie seeds?

Google ' food mill ' they will take your seeds out pretty fast if your doing big batches, they run about $30

Mike

[Swimbait2009]

Originally Posted By: boilerguy

Do you guys do anything to remove the tommie seeds?

Google ' food mill ' they will take your seeds out pretty fast if your doing big batches, they run about $30

Mike

Or, once you've skinned the tomatoes, cut them in half and you can shake the seeds out with the excess juice. Getting that excess juice out saves you time on the stove too. All your doing is boiling it off later anyway.

I left them in this past batch, and three days later I don't notice much difference. It may be a different story in a month or two. The texture is affected though. If you like really smooth sauce, definitely get em out! I like a rustic/chunky kind of sauce, so it doesn't bother me at all.

Does the food mill take the skins off too? If it does, that would be the way to go. Just core the tomatoes after blanching them and throw em in the mill.

[MN Mike]

Yes, it will leave the skins in the mill.

[BLACKJACK]

Looks good, I may try this. My only question is, how much is a 1/2 bushel of tomatoes??? Whens the last time you saw a bushel basket?? I use 3 and 5 gallon buckets when I pick my tomatoes, how many gallons would equal 1/2 bushel?

[Swimbait2009]

1 US Bushel = 9.30917797 Gallons

[Swimbait2009]

How much do you usually end up with from this recipe?