We've been tweaking the base NCHFP spaghetti sauce without meat recipe over the years - tweaking by way of spices!! We also prefer to omit mushrooms and green peppers from the original recipe. This year we decided to try roasting the tomatoes instead of blanching them to remove skins. Thanks to my friend Mary for pointing out what a time-saver roasting tomatoes for sauce is!!!! Our recipe must be pressure canned. Enjoy! Diane
Baker Roasted Spaghetti Sauce Yield: About 5 Quarts Ingredients: 25-30 pounds Roma Tomatoes 1/4 Cup White Vinegar *divided 1 teaspoon Vegetable Oil 1 Cup Chopped Onion 1 1/2 teaspoons dried minced Garlic 4 1/2 teaspoons Pink Salt 2 Tablespoons dried Oregano 2 Tablespoons dried Parsley 1 Tablespoon Italian Seasoning 1/4 Cup Brown Sugar 1/4 Cup Soy Sauce *can omit if canning Citric Acid Directions: Preheat Oven to 425F.
Save your skins to Dehydrate Skins into Tomato Flake or Tomato Powder Save your 'reserved' liquid from roaster to turn into Spicy Tomato Juice.
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