About Us

We are Angelyn, Bonnie (married to Mark), Monterey, Monica, Laurleen, Heidi (married to Stuart), Haylee,
Sara Anne (married to Sheldon), Shelley (twin to Sheldon), Sondra, Sara (twin to Sondra), LaRae (married to Adam),
Susie (married to Daniel), Tia (married to Ben), Crystel, and then there is Jared not married and is on a mission in Samoa.
We all love home and family and are in the various different stages of motherhood. Between us we have 63 children
and over 500 years of child rearing experience and that's just for now!

Friday, October 30, 2015



Aunt Sondra’s Marinara Sauce 

Every summer during tomato season, I make it a point to bottle this recipe of Aunt Sondra's Marinara Sauce, since I use it with so many recipes, and after trying this, I can never bring myself to buy the canned stuff anymore. It just doesn't compare.  I have even started "canning parties" with several friends and neighbors, and I haven't met one yet that doesn't want to become a regular.  Frankly, we can't make enough of it. I have used it in a lot of recipes, too, some of which I will post here--if I can remember them all. 



Aunt Sondra’s Marinara Sauce (Spaghetti Sauce)

½ bushel tomatoes (1 tomato bushel =52 lbs., or ½ is about as many tomatoes that fill a Utah Fruit box)
1 cup dried onions or 5 diced onions
1½   tablespoons minced garlic
½ cup salt
1 ½ cups sugar
1 cup oil (I use Olive Oil)
1½ tablespoons  oregano
2 tablespoons basil
½ cup lemon juice or vinegar
½ gallon tomato paste (about 11-12 6oz. cans, or 6 12oz. cans)

Scald and peel tomatoes.  Bring all to boil, simmer 20 minutes (or longer to thicken) stirring often.  Pour into hot mason jars leaving 1 in. headspace and tighten lids.  Process 20 minutes.  Makes 11-13 quarts.


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