Big Batch Spaghetti Sauce

This sauce is great for any Italian dish. You can use it as a sauce for several types of pasta and as a pizza sauce.

Ingredients

  • 1/4 Cup olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 28 oz. Cans whole tomatoes
  • 2 28 oz. Cans crushed tomatoes
  • 3 12 oz. cans tomato paste
  • 3 Tablespoons brown sugar
  • 1 Tablespoon dried oregano
  • 4 teaspoons salt
  • 2 teaspoons dried basil
  • 1 teaspoon dried black pepper
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Note: Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.

Procedure

  1. Heat oil in large pan.
  2. Saute onions and garlic until tender.
  3. Add rest of ingredients.
  4. Heat to boiling.
  5. Reduce heat.
  6. Simmer, partially covered, for 2 hours.
  7. Stir occasionally.
  8. After it has simmered, cool completely and store in freezer bags or containers in
  9. increments that you find best for your family.
  10. When ready to use, thaw and heat.

TOMATO CATSUP

Yield: 6 pints.

Ingredients

  • 1 peck (12 1/2 pounds) ripe tomatoes
  • 2 medium onions
  • 1/4 teaspoon cayenne pepper
  • 2 cups cider vinegar
  • 1 1/2 tablespoons broken stick cinnamon
  • 1 tablespoon whole cloves
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon paprika
  • 1 cup sugar
  • 2 1/2 teaspoons salt

Procedure

  1. WASH and slice tomatoes and boil until soft.
  2. Into another kettle slice the onions.
  3. Cover with a small quantity of water and cook until tender.
  4. Run the cooked onions and tomatoes through a sieve.
  5. Mix the onion and tomato pulp. Add the cayenne pepper.
  6. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
  7. Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic.
  8. Allow this to simmer for about 30 minutes, then bring to boil.
  9. Place cover on pan and remove from heat.
  10. Allow this to stand in covered pan until ready to use.
  11. When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups.
  12. Add the paprika, sugar and salt and boil rapidly until thick.This should require about 10 minutes.
  13. Pour while boiling into sterilized jars to within 1/2 inch of top.
  14. Put on cap, screw band firmly tight.
  15. Process in Boiling Water Bath 5 minutes.

TOMATO PUREE

Yield: 4 pints.

Ingredients

  • 1 onion
  • 3 stalks celery
  • 3 sweet peppers
  • 12 cups tomatoes (quartered)

Procedure

  1. SIMMER all ingredients until soft.
  2. Press through sieve, season with salt and pepper.
  3. Fill jars to within 1/2 inch of top.
  4. Put on cap, screw band firmly tight.
  5. Process in Boiling Water Bath 45 minutes.

TOMATO SAUCE

Ingredients

  • 18 Tomatoes
  • 2 green peppers
  • 2 medium onions
  • 3 tablespoons artificial sweetener, or to taste
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon allspice
  • 2 cups vinegar

Procedure

  1. PEEL, core, and chop tomatoes.
  2. Chop peppers and onions fine.
  3. Combine all ingredients.
  4. Boil slowly 4 hours or until thick.
  5. Fill boiling hot to within 1/2 inch of top of jar.
  6. Process 10 minutes in Boiling Water Bath.

MARINARA SAUCE

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.(Makes 3 pints)

Ingredients

  • 6 pounds ripe Italian-type tomatoes
  • 1 cup very finely minced onion
  • 1/2 cup very finely minced celery
  • 1 cup very finely minced carrots
  • 1/2 cup olive oil
  • 1 teaspoon sugar
  • Ground white pepper to taste.

Optional seasoning (any one of the following): 2 teaspoons ground coriander; 1/2 to 1 teaspoon dried marjoram; 1 teaspoon dried basil; 1/4 to 1/2 teaspoon dried oregano
1 to 2 teaspoons salt, to taste

Procedure

1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

4. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.

5. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.

TOMATO COCKTAIL (Bloody Mary Base)

Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases.

(Makes about 1 quart of juice from each 2 quarts of whole tomatoes)

Ingredients

Fully ripped Italian-type plum or pear tomatoes, without spoiled spots or bruises

For each 2 quarts of whole tomatoes:

  • 1/2 medium red or green sweet pepper, chopped
  • 1/2 small onion, peeled and chopped
  • 1/2 clove garlic, peeled and sliced
  • 1/2 to 1 rib celery (depending on size), with leaves, chopped
  • 1/4 teaspoon whole black peppercorns
  • 1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like “hotter” juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
  • 1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
  • 1/4 bay leaf
  • 2 or 3 small sprigs parsley
  • 3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
  • 1/4 teaspoon mustard seeds

Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt, or to taste
Strained fresh lemon or lime juice to taste (see note below)

Procedure

1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.

2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft.

3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn’t smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top.

4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.

5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.

6. Set the jars on a rack in a deep kettle half filled with boiling water. Add boiling water to cover the jars by at least 2 inches. Bring to a boil, cover, and boil hard (process) for 15 minutes for quarts, 10 minutes for pints.

7. Remove the jars from the boiling-water bath and cool.

Note: Because you want highly seasoned cocktail juice, you’ll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely in a boiling-water bath.

A Note On Canning Safety: Tomatoes, because of their acid content, have in past years been considered safe to can in a boiling-water bath. However, in recent years hybridizers have developed “sub-acid” varieties that may be on the borderline of acid content where the safe canning of tomatoes or their juice is concerned. to be on the safe side, taste the juice before canning it. If it lacks tartness, be sure to add enough lemon juice to re-create the characteristic pleasant tomato sharpness.

TOMATO SOUP

Ingredients

  • 14 quarts ripe tomatoes 14 tablespoons flour
  • 7 medium-sized onions 14 tablespoons butter
  • 1 stalk celery 3 tablespoons salt
  • 14 sprigs parsley 8 tablespoons sugar
  • 3 bay leaves 2 teaspoons pepper

Procedure

  1. WASH; cut up tomatoes.
  2. Chop onions, celery, parsley, bay leaves.
  3. Add to tomatoes; cook until celery is tender.
  4. Put through sieve.
  5. Rub flour and butter into smooth paste thinned with tomato juice.
  6. Add to boiling soup; stir to prevent scorching.
  7. Add salt, sugar and pepper.
  8. For smoother consistency put through sieve again.
  9. Fill clean jars to within one inch of top of jar.
  10. Put on cap, screwing the band firmly tight.
  11. Process in water bath 15 minutes.

Jalapeño Sauce

Submitted by Ms. Beverly Tippett of Timpson:

(Makes: 11-12 pints)

Ingredients

  • 5-6 hot jalapeño peppers (9-12 TAM mild)
  • 1 gallon tomato, peeled
  • 3 onions
  • 4 bell peppers
  • 3 cloves garlic
  • 1/4 cup canning salt
  • 1 tablespoon black pepper
  • 1 cup white vinegar

Procedure

  1. Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water.
  2. Chop other ingredients in food processor or by hand.
  3. Combine all ingredients and bring to boil.
  4. Simmer for 1 1/2-2 hours.
  5. Pour into jars, then seal.

CHILI SAUCE

Submitted by Ms. Gladys Freudenberg, 1441 Robin Lane, Seguin, Texas

Ingredients

  • 3 quarts chopped tomatoes
  • 1 cup hot peppers (without seeds)
  • measure, then chop fine
  • 4 bell peppers, chopped
  • 1 1/2 large onions, chopped
  • 7-8 garlic cloves
  • 2 Tablespoon salt
  • 1/2 Tablespoon black pepper
  • 1/2 Tablespoon red pepper
  • 1 Tablespoon sugar
  • 2 Tablespoon oil
  • 1/4 cup vinegar
  • 1/2 Tablespoon cumin powder
  • 1 Teaspoon paprika
  • 1 Teaspoon chili powder
Image:Closeup of chili sauce for Bun Bo Hue.jpg

Procedure

  1. Mix all together and cook (simmer) until the desired thickness is reached (25-30 minutes).
  2. Adjust to taste.

SWEET TOMATO RELISH

Made by Warren Shropshire’s Great Grandmother (Ollie Mae Rainwater) who was one-half Cherokee Indian from Dandridge, Tennessee. She was also called “Maw Maw” as was the Parsons’ Grandmother

tommy relish 2006

Ingredients

  • 40 ounces tomatoes (canned or fresh)
  • 3 onions (chopped)
  • 3 or 4 sliced sweet peppers
  • 2 small hot peppers
  • 2 cups sugar
  • 1 cup of vinegar
  • cloves and stick cinammon
  • 1 teaspoon of salt

Procedure

  1. Cook until desired thickness

RIPE TOMATO RELISH

Ingredients

  • 24 ripe tomatoes (peeled and chopped)
  • 6 sweet peppers — chopped
  • 6 hot peppers — chopped
  • 8 onions — chopped
  • 2 1/2 cups sugar
  • 1/4 teaspoon allspice
  • 1 pint vinegar
  • 3 teaspoons salt
  • 2 teaspoons celery salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves

Procedure

  1. Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal

LILY MAE’S PEAR RELISH

Ingredients

Chop before measuring:

  • 10 1/2 cups chopped pear
  • 1 1/2 cups of bell pepper
  • 3 cups of onions
  • 6 small hot, red peppers

Procedure

  1. Add together 3 cups sugar, 2 cups white vinegar, 1 tablespoon celery seed, 2 tablespoon prepared mustard, 2 teaspoon salt
  2. Boil then add pear mixture
  3. Cook 30 minutes

CHILI SAUCE

Ingredients

  • 12 large tomatoes (peeled)
  • 3 large sweet peppers
  • 3 large onions
  • 6 small hot peppers
  • 2 cups of sugar
  • 2 cups of vinegar
  • 1 teaspoon cloves ground — some salt
  • 1 teaspoon nutmeg
  • 1 teaspoon celery seed
  • 1 teaspoon allspice

Procedure

  1. Boil tomatoes awhile
  2. Add peppers and onions chopped fine
  3. Add vinegar and sugar
  4. Cook slowly
  5. Add spices and simmer till thick (4-5 hours)

MISS LONG’S PEAR RELISH

This recipe is very old and comes from a friend in Titus County.

Ingredients

  • 12 large pears, peeled, cut into pieces and ground
  • 6 red bell peppers, seeded and chopped
  • 6 green bell peppers, seeded and chopped
  • 6 large onions, chopped
  • 2 cups sugar
  • 1 cup vinegar
  • 2 tablespoons salt

Procedure

  1. Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour).
  2. Stir frequently.
  3. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

CORN RELISH

This recipe makes use of corn that was perhaps a little tough or otherwise not as fit for boiling and eating right off the cob.

Ingredients

  • 5 cups corn, freshly cut from the cob and drained
  • 5 cups fresh tomatoes, chopped
  • 1 cup cucumber, unpeeled and chopped
  • 1-1/2 cups onion, chopped
  • 1 cup green pepper, chopped
  • 3/4 cup sugar
  • 2/3 cup cider vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon salt

Procedure

  1. Mix all the ingredients in a large pot and bring them to a hard boil.
  2. Remove the pot from the heat immediately.
  3. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes.

RIPE TOMATO RELISH

All of these relishes go best with beans or peas, but they’re good enough to eat with anything.

Ingredients

  • 1 peck of ripe tomatoes, blanched, peeled, and chopped (about 40 to 45 tomatoes)
  • 8 onions, chopped
  • 1 tablespoon salt
  • 2 cups sugar
  • 2 cups vinegar
  • 3 green bell peppers, cored and chopped
  • 3 red bell peppers, cored and chopped

Procedure

  1. Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).
  2. Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

RAW TOMATO RELISH

When it’s just too hot to cook, you can still put up a tomato relish using this recipe.

Ingredients

  • 8 pounds ripe tomatoes, blanched, peeled, and chopped (about 25-30 tomatoes)
  • 3 medium onions, chopped
  • 1 small red hot pepper, chopped
  • 6 cups brown sugar
  • 2 tablespoons mustard seed
  • 1/2 tablespoon celery seed
  • 1/2 cup salt
  • 2-1/2 cups vinegar

Procedure

  1. Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 cup salt, and stir.
  2. Let the mixture stand for 2 hours.
  3. Then pour it into a jelly bag and let it drain overnight or until the mixture is entirely dry.
  4. When the vegetables have drained dry, mix the sugar, vinegar, and spices in a pot and heat them until dissolved, stirring occasionally.
  5. Pour this liquid over the drained vegetables, stir, and ladle the relish into hot, sterilized pint jars.
  6. Cover and process in a boiling bath for 15 minutes.

Note: We suggest pressure canning tomato relishes at 10 pounds pressure for 10 minutes.

PICCALILLI

Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.

Ingredients

  • 4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
  • 1/2 head cabbage, finely chopped
  • 1/2 cup pickling salt
  • enough water to cover the vegetables
  • 1 quart cider vinegar (4 cups)
  • 1-1/2 cups brown sugar
  • 1/2 tablespoon mustard seed
  • 1/2 tablespoon cinnamon
  • 1 tablespoon black pepper
  • 1/8 teaspoon red pepper
  • 1/2 tablespoon allspice
  • 1 tablespoon ginger

Procedure

  1. Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables.
  2. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil.
  3. Reduce the heat and simmer until the vegetables are tender (about 30 minutes).
  4. Pack the hot mixture into hot, sterilized pint jars.
  5. Cover, and process in a boiling bath for 15 minutes.

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