Tomato Products

Spaghetti Sauce without Meat

30 lbs. tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
2 Tbsp. oregano
4 Tbsp. minced parsley
4½ tsp. salt
2 tsp. black pepper
¼ cup brown sugar
¼ cup vegetable oil

Yield: About 9 pints

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Hot fill jars, leaving a 1-inch headspace. Adjust lids and process.

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