Perfect Pasta Sauce

It’s that time of year again, the sun is shining, the birds are chirping and the fresh summer produce is ripe for the picking! Isn’t it just wonderful?

Of course it is a lot of work as well if your garden is overflowing with all this glorious bounty. A great way to enjoy all this yummy goodness all year is to can all the fresh deliciousness !

Every year , my husband likes to plant all types of heirloom tomatoes of all shapes and sizes. I freeze them, I can them and I make pasta sauce out of them. This is so much fresher tasting then those store purchased varieties..and 100% more healthier.

This recipe will make between 6-8 quart jars, mine made 6 but I made my veggies more chunky than most folks, I like it that way…

Cut up about 40-50 tomatoes depending on size, in halves..put in huge stock pot and let cook down for about 1- 1 1/2 hours on med heat. Stir and smoosh tomatoes occasionally. They are ready when it has cooked down to about 1/3 it’s original size and thickened.

AUBRIES 3RD 014

Now it’s time to add the following to the pot…

1 cup red wine

8 mixed green, yellow, orange, red bell peppers, chopped

3 large sweet onions

2 tbsp parsley

2 tbsp basil

2 tbsp oregano

5 tsp minced garlic

1 tbsp sea salt

1-2 tbsp black pepper

Mix well and let simmer in pot for a couple of hours. Taste occasionally , add spice you think it needs more of ..

Put into jars and let pressure cook for 20 minutes or put in water and let boil for 30.

When you are ready, so is your pasta sauce for any type pasta that you desire to pour it on! I like it by itself over noodles or add browned ground meat with mushrooms. I can add other veggies such as, squash, zucchini or egg plant. Great in Chicken Cacciatore, spaghetti, or Lasagna!

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