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Do you have an over-abundance of tomatoes right now? It seems like just about anyone with a garden has their tomatoes all come in at the same time. If you’re looking for a simple and delicious way to use them up before they go bad, try this tasty marinara/spaghetti sauce.
Garden Spaghetti Sauce
Makes about 4 pints
- 6 pounds (15 – 18 medium-size) fresh ripe tomatoes or 4 large cans (28-oz. each) whole tomatoes, drained
- 1/4 cup olive oil
- 3 large onions, coarsely chopped
- 4 cloves garlic, minced or pressed
- 1 cup lightly packed fresh basil leaves, chopped
- 1 Tbsp sugar (or honey)
- salt and pepper (to taste)
- To peel fresh tomatoes, dip fresh tomatoes in boiling water to cover for ten seconds. Core and peel. Chop fresh or canned tomatoes.
- Pour olive oil into large frying pan; add onions and garlic; cook over medium heat, stirring frequently, until onions are golden brown (about 15 minutes). Add chopped tomtatoes and basil. Cook uncovered, stirring occasionally, for about 45 minutes. Add sugar (or honey), salt and pepper.
- Ladle sauce into four 1-pint canning jars or freezer containers. Be sure to leave at least 1-inch headspace to allow for liquid’s expansion during freezing. Cover tightly. Store in refrigerator for up to 1 week, or in freezer for up to 1 year.
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