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Adjust the spices to personal preference. Seal in decorative jars for gift-giving.
4 X 28oz. canned tomatoes, chopped
1 tbsp. worcestershire sauce
2 tsp. salt
1 1/2 tsp. whole oregano
1 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. celery salt
1/4 tsp. sweet basil
1/4 tsp. cayenne pepper
2 tbsp. brown sugar
Makes 6 pints sauce.
Put tomatoes and remaining ingredients in large pot.
Heat, stirring often, until mixture boils.
Boil, stirring often, for about 25 minutes until thick.
For a smooth sauce, cool a bit and run through blender.
Return puree to pot.
Return to boil.
Pour boiling sauce into hot sterilized pint jars to within 1/2" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance aainst spoilage, you may choose to process in a boiling water bath for 10 minutes.
This may also be cooled and frozen.
Meaty Tomato Sauce:
Before serving, add about 1/2 to 1/4 pound scramble-fried lean ground beef to 1 pint Tomato Spaghetti Sauce.
4 X 28oz. canned tomatoes, chopped
1 tbsp. worcestershire sauce
2 tsp. salt
1 1/2 tsp. whole oregano
1 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. celery salt
1/4 tsp. sweet basil
1/4 tsp. cayenne pepper
2 tbsp. brown sugar
Makes 6 pints sauce.
Put tomatoes and remaining ingredients in large pot.
Heat, stirring often, until mixture boils.
Boil, stirring often, for about 25 minutes until thick.
For a smooth sauce, cool a bit and run through blender.
Return puree to pot.
Return to boil.
Pour boiling sauce into hot sterilized pint jars to within 1/2" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance aainst spoilage, you may choose to process in a boiling water bath for 10 minutes.
This may also be cooled and frozen.
Meaty Tomato Sauce:
Before serving, add about 1/2 to 1/4 pound scramble-fried lean ground beef to 1 pint Tomato Spaghetti Sauce.
