You may remember that a while back Q and I wrapped a bunch of tomatoes with newspaper in an effort to save them and use them later. Well, we just used them in making canned pasta sauce, and it was worth the wait! He made enough to fill up a few canning jars to use later, but kept a bit in the refrigerator to use up right away. We've already enjoyed it with some spaghetti and it was delicious.
He found the recipe in a canning book, published by the Fagor company. Overall, the taste is great, but we thought that next time, we could cut down on the sugar, and put in a little more pepper. The black pepper gives it a nice "kick" and we liked that a lot.
5 pounds tomatoes cored and chopped
2 tablespoons olive oil
3/4 cup peeled, chopped onion
4 garlic cloves, peeled and minced
1/2 pound mushrooms, chopped
1/4 cup fresh parsley, chopped
1-1/2 teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
1/4 cup brown sugar
Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then running through a food mill or sieving to remove skins and seeds. In a large skillet, heat olive oil and saute' onions, garlic and mushrooms until tender. Place the sauteed vegetables in a stock pot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approximately 25 minutes, stirring frequently to avoid burning. Ladle into jars leaving one inch of head space. Cap and seal. Place in the canner with 2 to 3 inches of hot water. Process for 20 minutes/high pressure setting. Makes 4 pints.