DHB's Spaghetti Sauce

* Exported from MasterCook *

DHB's Spaghetti Sauce

Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello
Serving Size : 60 Preparation Time :0:00
Categories : Canning Low-Fat
Salad & Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
75 lb ripe creole tomatoes -- or roma
3 c onion -- chopped
15 cloves garlic -- minced
3 c green bell pepper -- chopped
3 lb mushrooms -- sliced
5 tbsp fresh basil -- chopped
1/2 c flat leaf parsley* -- chopped
1/4 c olive oil -- good stuff**
to taste salt

* Don't substitute curly parsley. ** It does not have to be the extra-virgin
stuff, but you do want it to flavor the sauce, so use something worth eating.
Do not reduce the oil. It serves as a flavoring and not just a medium for
sauteing the veggies.

Wash & core tomatoes. Cut in quarters or sixths. Put tomatoes in large
non-alumnium pot, wides is better than narrow. Bring to boil stirring
frequently to insure bottom tomatoes don't burn. Smash on tomatoes as you go.
Bring to simmer and simmer about 15 minutes. Put everything through a food
mill to remove seeds and skin. [Trust me, this is easier than peeling and
seeding them before you start, especialoly with 75 lbs tomaotes! You will
have about 28 quarts. Put liquid back on stove and saute onion in olive oil.
Add green pepper, garlic and mushrooms and cook slowly until they start to
caramelize. Add to simmering tomato juice. After about an hour add basil and
parsley. Cook to reduce to half, about two hours. [Obviously you could cook
it more if you like it thicker.] Stir bottom frequently and regularly because
the pulp will settle to the bottom and burn if you don't.

Place in half-pint jars and process in boiling water20 minutes. Makes 60
half-pint, single, servings.

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