Homemade Spaghetti Sauce

Thick and Chunky Tomato Spaghetti Sauce

2 tablespoons minced garlic

1 large onion, finely chopped

½ cup celery, finely chopped

¼ cup extra-virgin olive oil

16-ounce can tomato sauce

4 cups fresh tomatoes, diced

½ tablespoon oregano

½ tablespoon basil

1 tablespoon parsley

¼ teaspoon salt

1 tablespoon sugar

6-ounce can tomato paste

½ cup fresh mushrooms, chopped

1 medium carrot, grated

½ cup black olives, chopped

In a large pot, saute’é garlic, onion and celery over medium heat.

Add remaining ingredients. Bring to a boil. Lower heat and simmer for three hours. Serve over pasta.

I doubled it and bottled 8 pints.

I didn't use the mushrooms or olives. I figured I would just add that when I open it to use. I also added about 3-4 cups cubed zucchini. 

Add onions, garlic and celery and saute' in olive oil. I substituted the chard stems in place of celery. Cook about 4 minutes or until tender.

This is after everything is added. Then let simmer about 3 hours. I think I only did 2 hours.

Ready to be processed

Close up of the sauce. All sealed and ready to be stored on my shelf.