Does anyone have a good recipe for homemade spaghettic sauce? Nothing fancy, just good old fashioned spaghetti sauce with or with out the meat.

My tomatoes are starting to pile up and I can't find any good recipes!

Thanks in advance

Oh my goodness - I just love tomatoes! I have seen some recipes that looked good and let me take a look and see if I can find them.

Here's some to check out:

http://www.bernardin.ca/pages/tomatoes/24.php

Pressure canner needed for this one with meat:

http://www.bernardin.ca/pages/recipe_pa ... hp?pid=203

Have fun!!

THIS TOPIC SHOULD REALLY BE IN THE RECIPE FORUM.

I made a 1/4 batch of this last year with the home made spices/
http://www.pickyourown.org/spaghettisauce.htm (Scroll way down)

It was pretty good, but probably needed to wait a bit longer to use it so the flavors could meld a bit more. (I used it within a week of canning it.) I added a lot of garlic when I reheated it and that helped.
But I don't really like tomato sauces very much so I'm not a good judge.

I'm in the same boat - good problem to have, right!

Instead of taking the time now to cook up sauce I just freeze mine, then I can use them for soup, stew, sauce, cacciatore, (any cooked recipe) this winter. I just place them on a cookie sheet (use parchment or something so they don't stick), cut the big ones in half, chunks or large slices, freeze for a day then place them in bags (vacuum seal optional) It's so fast - no blanching required and the skins will slip right off when you defrost them later. So Easy!

Of course you need the freezer space, if you have to/prefer to can this won't help you much I'm afraid. But congrats on all the yummy tomatoes!!!

[quote="CooknThyme"]THIS TOPIC SHOULD REALLY BE IN THE RECIPE FORUM.quote]

Nah,don't agree, it belongs here where the gardeners are

I froze and canned tomatoes last year, and made tons of salsa. Thought I would try sauce this year.

I did find some lovely king boletus shrooms today, found enough to dehydrate, and rest will go into the sauce

Thank you for the links all and I will let you know how it turns out!

So, baileyhermit, what recipe did you decide on?

Ohhhhh Mammmmmaaaaaaa. Sundance, this is the one I made.

I found this one on the web and hubby and I reallly loved it. Made two batches, but first batch actually was way better with tomatoes and other veggies from the garden. Second one was some garden and some veggie stand maters, but still good.
Also good if ya add some zuccs from the garden and Italian sausage( I added after canning while reheating before eating)
I posted it somewhere on PC Land, tho think it was in the greenhouse section.

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Here is a VERY good recipe for spaghetti sauce, with out meat.
It has some spunk!

•3 medium onions, chopped
•2 cups green bell peppers, chopped
•3/4 cups hungarian wax chile, chopped (banana peppers)
•1 (8 ounce) can mushrooms, sliced, chopped, and drained (I used wild shrooms)
•3 teaspoons minced garlic
•16 cups tomatoes, peeled, cored, and chopped
•3 (12 ounce) cans tomato paste
•3 tablespoons brown sugar
•1 tablespoon dried oregano
•4 teaspoons salt (canning)
•2 teaspoons dried basil
•1 teaspoon black pepper
•1 teaspoon crushed red pepper flakes
•2 tablespoons italian seasoning
•1/2 teaspoon cumin ( I did not use cumin)


Directions:

Add all ingredients to stock pot.

Heat to boiling.

Reduce heat.

Simmer, partially covered for 2 hours or until desired thickness

Stir occasionally.

After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.

Process for 35 minutes for quart jars in a water bath.

I was leary of the processing directions so I USED PRESSURE canner at 15 pnds x 35 minutes for pint jars. And I used 1/4 teaspoon citric acid in each pint jar, I added it first, then the sauce.

You can also freeze in quart size freezer bags.

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After removing skins, I cut maters into quarter sections, shook/scooped out all the seeds and gently squeezed most of the juice out. Then layed them in colanders to drain juice. Lost some of the volume or amount of maters (quite a bit actually), so measured again after draining. I only used the pulp of the tomato, no juice. Only had to cook for about 45 minutes until it thickened.

It is some of the best tasting sauce ever [/quote]

Forgot to add I found the recipe on Food.com The HOme of the Home Cook (I guess that's what were called now!)

I wanna try this one, it sounds like a good recipe to use for all those Zuccs were gonna have after the big frost that's comin"


Zuccini Bites

1 tablespoon olive oil
1 onion, finely chopped
3 slices bacon, finely sliced
1 large carrot, grated
1 large zucchini, grated (about 2 cups per all the reviews)
3 eggs
1 cup cheese, grated
1/4 cup cream
1/2 cup self rising flour

can add a little diced jalepeno for spunk
Directions:

Heat the oil in a large pan and saute' onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.

Transfer mixture to a bowl to cool.

Beat the eggs, cream and cheese together; season to taste.

Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.

Grease and flour little muffin/bun tins. Spoon mixture into the holes.

Bake at 350°Ffor 15-25 minutes. (this recipe came from australia )
.

Thanks! Must have missed it somehow. Looks tasty, lots of peppers, it must have some punch!

Yep, I thought alot of peppers too, but it makes it nice and tangy, really not hot at all, just Spunky. You know you are eating homemade sauce, not Raguewww