100 lbs of tomatoes and 3 days later....

[VictoriaL]

there are 35 jars of spaghetti sauce on my pantry shelves! :)

Last year I talked myself into thinking that the Muir Glen pasta sauce was as good as the home-canned from my Mom's recipe, but it just wasn't! So, after a year hiatus from the Squeezo and the big, black water-bath canner, I am back. My feet hurt, my back aches, my hands are dry as sand, and I'll be cleaning little red spots off of the cabinets, walls, and ceiling tomorrow, but I'll have Mom's sauce to enjoy for another year! :D

just a little bit of shameless bragging...

[cab321]

Holy Moley! Way to go! Now I know it's a family recipe, but any chance you'll share?

carrie

[VictoriaL]

I entered it into Mastercook because the piece of notebook paper which the recipe was scribbled on was a mess!

Mom has made this sauce for probably 45 years. The vegetables are sauteed and pureed because, as kids, none of us spoiled brats would eat anything "chunky" or thought to contain thoses dreaded vegetables! ;) I find that the veggie puree gives a good flavor and also thickens the sauce nicely, in addition to the tomato paste.

I hope the directions are clear enough. PM me if they're not.

* Exported from MasterCook *

Mom's Excellent Spaghetti Sauce

Recipe By : Patricia Martino
Serving Size : 1 cup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 pounds ripe tomatoes
1/2 cup olive oil
12 pounds yellow onions -- peeled, trimmed, cut into 1" pieces
2 pounds sweet onions -- peeled, trimmed, cut into 1" pieces
1 pound garlic cloves -- already peeled; cut in half
3 pounds carrots -- trimmed, peeled, sliced into 1/2" pieces
2 pounds banana peppers -- trimmed, cut into 1" pieces
1 3/4 ounces dried basil -- crumbled
1 1/2 ounces dried oregano -- crumbled
1/3 cup sugar
1/4 cup salt
15 whole bay leaves
96 ounces tomato paste
ground black pepper to taste

Wash, then cut tomatoes into pieces (4 pieces for medium, 6 pieces for large). Cook in huge stock-pots (covered) over medium heat until softened (may need to add a bit of water to the bottom of the pots to prevent sticking). This will take about 60-90 minutes, depending on the size of the pot. Allow to cool for a bit, then process through a food mill. Return to the pots and bring to a simmer (stir occasionally).

While tomatoes are cooking (or up to three days earlier), saute vegetables in batches, in hot oil, until softened (alternate- use as little oil as possible then, after the veggies have begun to soften and browned a bit, add some water to the pan and cover; simmer until veggies are soft). Allow to cool to room temperature. Process, in batches, in a food processor. Set aside.

Add pureed veggies to tomato sauce along with dried herbs, sugar, salt, and bay leaves. Stir well to incorporate, then simmer for 4 hours, stirring occasionally.

Add tomato paste, stir well, and simmer for an additional 2 hours.

Add fresh basil, if desired, and ground black pepper to taste. Adjust seasonings. Simmer for another 1/2 hour.

Yield:
"35 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 113 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 368mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[HealthyinMN]

Woah! Quite a haul - great job!

[oceanjasper]

Wow! I am very impressed. I can't even imagine what 100 pounds of tomatoes looks like! You must be exhausted after all that work, but I am sure it will be well worth it.

[gertdog]

OMG, I am so impressed! I made sauce out of 25 lbs of tomatoes last weekend and thought that was plenty exhausting! And I only froze my sauce- too chicken to try canning. :o

Thanks for sharing the recipe for your mom's sauce- it sounds excellent. I am saving it to try next year.

[schuh]

I'm impressed. I do not enjoy those boiled water canners at all.

[Kristal]

Wow Vicci, that is amazing! You must have a mighty large stockpot! Good job. :)

[breadmama]

Seriously, I wonder how one cooks up that much sauce? I am totally impressed with your accomplishment.

Think how great that will be come winter...to have a taste of summer!:)

[VictoriaL]

Seriously, I wonder how one cooks up that much sauce?

One 18-quart stockpot, a 20-quart stockpot, a 4-quart Dutch oven, and a 4-quart saucepan.... :) (kristal, more than just one mere stockpot!)

(and a dear, wonderful husband who willingly gives me a one-hour-long foot rub as partial payment for his favorite sauce!)

[newcook]

Wow, that is impressive. Congratulations!

[Angelina]

My parents did it yesterday, with my aunt and uncle...I don't know how many cases of tomatoes they started out with, but 5 hours, a burned foot, and many sore muscles later, they ended up with about 100 jars of sauce. Most of them are plain tomatoes and fresh basil, and the rest have onions added. They also made a few quarts of a more watery tomato juice to use for Bloody Mary. As soon as the vacuum seals pop, I am going to get my share!

Oh, I didn't do any work really...just waltzed in for about an hour and 'supervised'. ;)

Angela

[VictoriaL]

Oh, I didn't do any work really...just waltzed in for about an hour and 'supervised'. ;)

Angela

Oh, how that takes me back to when I was a kid! I'd leave for school barely noticing the baskets of tomatoes on the patio and, when I returned home, there was sauce already made and canned and just waiting for us to eat it. In so many ways, growing up really does s**k! ;)

[cab321]

Victoria - My neighbor and I made your sauce yesterday! Well, I made a quarter recipe of your sauce, and got 12 pint jars and about 4 pints in freezer bags (couldn't stand if front of that darn canner for another round). Thanks so much for the recipe - it is delicious.