Spaghetti SauceSubmitted by: CALICOGOBYE
IntroductionUsing fresh herbs, less salt is required. Using fresh herbs, less salt is required.
8 qt. (about 24) fresh, ripe tomatoes
2 green peppers
1 jalapeno pepper
1.5 lbs. (about 3) raw onions
4 cloves garlic
2 T. chopped fresh basil
1/4 c. chopped fresh oregano
1/2 c. olive oil
1 T. canning salt
1/4 c. Splenda
Wash tomatoes thoroughly. Remove core and cut off blemishes from skin. Quarter and remove large seeds. Use food processor or blender to liquefy. Put liquefied tomatoes in large pot on low heat.
Liquefy cooked veggies in food processor or blender; add to tomatoes in pot. Then add salt & Splenda. Mix well. Increase heat & bring to boil, stirring frequently. Taste; you may want to add more Splenda. Simmer until consistency desired (about 2 hours). Freeze leftovers in plastic containers.
Makes 48 1/2 cup servings.
Number of Servings: 48
Recipe submitted by SparkPeople user CALICOGOBYE.