Humble Beginnings

Spaghetti Sauce (for canning)

I made a batch of spaghetti sauce this morning and canned it.  I thought others might enjoy this recipe.  It smelled so good while it was roasting!!!  I used all the ripe cherry tomatoes at I had at the time (which was about 2-3 pounds).

Ingredients:

2-3 pounds of tomatoes (core removed)

1 onion

3 cloves of garlic

Salt

Basil

Pepper

Olive oil

Once I removed the core from the tomatoes, I sliced each one in half and scooped out the seeds and juice, leaving only the flesh and skin.  I then lightly sprayed a cookie sheet with Pam and started placing the tomatoes, skin side down (so the fleshy side was up).  Once all the tomatoes were done, I chopped up the garlic into the smallest pieces I could and sprinkled it on top of the tomatoes.  Lightly salt and pepper the tomatoes, then added a little basil on top of that.  Drizzle extra virgin olive oil over the tomatoes.  Roast the tomatoes at 350° for about 30 minutes. 

Once the tomatoes are roasted, puree the tomatoes (including the skins) in the blender until smooth.  Pour puree mixture into a pot and bring to a boil.  Once boiling, pour into prepared hot canning jars, remove air bubbles by stirring, wipe the rims/threads, screw on the lids and place in water bath for 35 minutes.  Or, if you have a pressure canner, can at 10 pounds of pressure for 15 minutes.

Enjoy!

Untitled Comment

{ 05:40 , Tuesday, July 10, 2007 } { Posted by reflectionsofgrace }

This recipe sounds yummy! Thank you for sharing. Have a great day!