Spaghetti Sauce Recipe
20-25 medium to large ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter or margarine
1 large onion, finely chopped
2-3 bell peppers, finely chopped
2 cups of sliced mushrooms
3 teaspoons garlic, minced
2-3 teaspoons dried basil
2-3 teaspoons dried oregano
1/8 cup tomato paste (helps to thicken it up)
Wash your tomatoes and remove their stems. Scald them in hot boiling water with tongs for 30-45 seconds to loosen up their skins. Place them in a colander until cool and remove skins. Place tomatoes into a blender and process until smooth. Run the tomato sauce through a strainer or cheese cloth to remove seeds.
In a large stock pot combine your tomato sauce (puree) along with the rest of the ingredients listed in this recipe. Bring the mixture up to a boil and reduce heat. Simmer sauce over low heat for 1-2 hours. Ladle sauce into clean pint size or quart size mason jars and process in a water bath canner according to the manufacturer's instructions.
