Nemo's Homemade Spaghetti Sauce

 Nemo's Homemade Spaghetti Sauce

This will Yield 8+ quarts

Ingredients:

35 to 40 Roma Tomatoes*

A healthy handful of Fresh Basil and Parsley (Coarsely chopped)

1/4 cup Extra Virgin Olive Oil (Good Quality)

4 Garlic cloves minced

1 large Onion

3 Fresh Green Peppers Coarsely Chopped

1 Medium Summer Squash and 1 Medium Zucchini Coarsely Chopped

1/2 cup freshly grated Parmesan Cheese

1 cup of Water

4 Medium Cans of All-Natural Tomato Paste

1 cup of Red Wine (I use a sweeter wine to cut the acid down a little)

Take your tomatoes and core them out, making sure the seeds are all out. I do not peel my tomatoes as I feel there are nutrients in the skin that are wasted if you peel. Cut tomatoes so that they are in large chunks. Set aside.

In an 8 qt size stew pot take olive oil, garlic, onion and cook down. Once the onion and garlic are cooked down you can add tomatoes, green peppers, summer squash and zucchini, water, basil, parsley, and tomato paste and cook until all vegetables are thoroughly cooked.

Once everything is fork tender you can add wine and parmesan cheese. cook at low for about 2 hours. Turn off the sauce and cool down. Put in refrigerator overnight so the flavors marry together.

The next day, take sauce out and heat on low until sauce is thoroughly heated. Take an emulsifier and lightly breakdown vegetables. You can hold off on adding selected veggies if you prefer a chunkier sauce. Cooks' choice.

I take my sauce, and I store in Ball Canning jars. See the Ball website for caning instructions. www.ballmasonjars.com, I use the water bath canning method and have since I learned to can at age 5. My Grandmother and Mother thought I needed to know how to do this early in life and was taught many skills. As my grandchildren call me Nemo, because one of them could pronounce MeeMaw I was given the honor and graduated to Nemo the fish. I'm ok with that it's quite original. Feel free to comment if you have questions or concerns. I am here to help and share.