Spaghetti Sauce

• 1 bushel tomatoes
• 12 Tbsp. olive oil
• 3 Tbsp. canning salt
• 3 tsp. basil leaves
• 3 tsp. oregano leaves
• 3/4 tsp. parsley flakes
• 6 Tbsp. brown sugar
• 3 c. chopped onion
• 3/4 tsp. black pepper
• 6 cloves garlic, minced or 3 tsp. garlic powder

1. Tomatoes may be dipped in boiling water, cooled and peeled, or may be washed and put through a food processor or blender with peeling on.
2. In a large kettle, saute onions in olive oil until transparent (do not brown).
3. Add tomatoes.
4. Bring to boil; simmer, uncovered, for 20 minutes.
5. Put through sieve or food mill. Return juice to kettle, adding remaining ingredients.
6. Simmer, uncovered, 1 1/2 to 2 hours or until thick and mixture rounds on spoon (usually takes longer).
7. Pour into hot pint or quart jars; adjust lids.
8. Process in boiling water bath 20 minutes.
9. Start counting time when water in canner returns to boiling.
10. Makes about 10 pints.
11. When ready to use, add 1 small can tomato paste per pint to 1 pound ground beef.

tomatoes, olive oil, canning salt, basil, oregano, parsley flakes, brown sugar, onion, black pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836157 (may not work)