Ingredients
Scale
- 13 pounds of tomatoes
- 2.5 onions
- 2 red bell peppers
- 1 green bell pepper
- 12 oz. can tomato paste
- 1/8 cup soy sauce
- 1.5 TBSP Worcestershire sauce
- 1/3 cup brown sugar packed
- 1/8 cup sea salt
- 5 cloves of garlic chopped
- 1.5 Tbsp. dried oregano
- 1.5 Tbsp. dried basil
- 2 bay leaves
- Lemon juice for jars
Instructions
- Fill a large pot half way full with water, bring to a boil. Slowly add tomatoes one at a time. Allow to boil for about 2 minutes.
- Remove tomatoes with slotted spoon and place into an ice water bath. Peel the tomato skins and cut into halves or quarters.
- Using a food processer, add bell peppers and onions in batches until all are finely chopped.
- In a large stockpot, place all peeled tomatoes and add in the onion and bell pepper mixture then add in tomato paste, brown sugar, soy sauce, Worcestershire sauce, garlic, salt, oregano, bay leaves, and basil.
- Bring pot to a boil. Once boiling, reduce heat and simmer, uncovered, for 4 hours, make sure to stir every 15 minutes or so. Discard bay leaves.
- Sterilize the canning jars in a hot water bath, and for each quart jar add 2 tablespoons of lemon juice. Ladle spaghetti sauce into jars, leaving 1/2-in. headspace at the top; wipe rims and place lids.
- If using a water bath method – Place jars in boiling water for 40 minutes.
- If using a pressure canner follow the instructions to process quart size jars of tomatoes
