Home Garden Pasta Sauce

Pasta Sauce

This recipe is based on a full stock pot, ( pot size approx: 9”tall by 11” diameter) if you only have enough tomatoes for half a pot you will need to adjust your spices & cut in half the bell pepper and onion amount also.

Ingredients:

Roma tomatoes (you will need enough to fill a stock pot to within 3 inches from the top of pot.) You can mix tomato varieties if you do not have all Roma tomatoes. Ramos are best.

6-7 green bell peppers

2-3 large onions

Dehydrated garlic slices or roasted garlic (add to your liking.)

Spices include:

Dried Oregano 3 Tbsp.

Garlic salt 1 Tbsp. & Course salt 1 Tbsp.

Granulated sugar 2-3 Tbsp.

Ground cumin 2 Tbsp.

Chili powder 2 Tbsp.

¼ cup apple cider vinegar

Keep in mind that these spices are a beginning balance; you can add or take away the amounts listed according to your liking. You can also add other spices that are not on this list if you wish. It’s all according to your taste.

Directions:

Wash all vegetables thoroughly. Chop vegetables into smaller pieces, then using a food processor, process tomatoes (I do not skin my tomatoes), bell peppers, and onions till vegetables are almost minced. Place processed vegetables in the stock pot, add all spices and place stock pot on medium high heat. Let sauce cook and come to a simmer, not a hard boil. When sauce is simmering taste to see if you want to add any more spices, or salt or sugar. When sauce is to your liking, continue to simmer for about 10 min.

Place sauce in hot sterilized jars, place clean sterilized lids and rings on and hand tighten, but do not over tighten. Process jars in water bath canner for approx. 20-30 min. according to altitude for your area.