#1 - Gather Ingredients - I used lots of mine from my garden including this super awesome green pepper - Yum!
- 10 -14 tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped (or three or four if you use the baby ones homegrown style)
- 2 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 2 tsp garlic salt
- 1 tsp black pepper
- 2 tsp crushed red pepper
- 1/4 cup red wine
- 1 tsp parsley
- 2 tablespoons tomato paste
#2 Chop up the chopables (notice how sexy they look on my blue counters)
#3 Blanche Tomatoes - blanche basically means drop them in boiling water until they split.
#4 - Remove promptly into an ice bath which needs to be in some super groovy Pyrex - I prefer the partridge pattern because it is my favorite one.
#5 When Cool Enough to Handle Remove Skin
#6 My Favorite part - Squeeze to remove the seeds (seeds = ick).
#7 Chop up about 3/4ths of the tomatoes and 1/2 the basil and put in blender.
#8 Puree (hehe I like that word) & chop remaining tomatoes
#9 Saute onions/peppers in oil and butter until onions are translucent - then add in tomatoes, puree, wine and spices
#10 Bring to boil then reduce to simmer for 1 hour. Add in Tomato Paste then Simmer for another 1.
#11 In the meantime sterilize your jars, rings and lids. You really only need too for this much. (photo is misleading)
#12 Pour into jars and and add the jar lids and rings. Tighten loosely - to ensure good seal submerge the whole jar into boiling water for 10 minutes that will do the trick - note the water should only be as tall as the rim of the jar or lower. Jar will pop when sealed. And Ta Da Spaghetti Sauce.
Can you say Nifty!
