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.
