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.
