Bittnerelli's Spaghetti Sauce

We published this recipe in our January 1997 annual newsletter. Due to an overwhelming harvest of tomatoes from our garden, we developed our own spaghetti sauce to utilize the surplus. Although you can make this recipe with canned tomato sauce, we've included a description of how we made our own from fresh tomatoes.

Recipe By:	Ruth Bittner
Yield:	About 2-1/2 quarts
Preparation Time:	1:00
Categories:	Sauces

Amount	Measure	Ingredient
1-1/2	cup	onion, chopped
6	cloves	garlic, minced
6	Tablespoons	olive oil
6	cups	tomato sauce (or 2-28 oz. cans)
1	6-oz. can	tomato paste
1/3	cup	sugar
2	teaspoons	salt
1/2	teaspoon	pepper
4	teaspoons	oregano, crushed
2	teaspoons	basil, crushed

Saute onion and garlic in oil until tender, but not brown. Mix with remaining ingredients in a large saucepan. Cover pan and simmer 30 minutes.

Instead of canned tomato sauce: Make tomato sauce from fresh tomatoes!

Cook washed and quarted tomatoes in a stock pot for 2 hours on low heat.
Pour tomatoes and all juice through a sieve. Work tomatoes through sieve until only seeds and peelings remain in sieve.
Place tomato juice and pulp into pot and simmer, uncovered, until the liquid is reduced by half.

A batch starting with 15-20 medium-sized tomatoes will take about four to five hours to cook down to tomato sauce.

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