Tomato Sauce

With it being canning season and all, I thought it was about time that I posted a tomato sauce recipe. This recipe was passed down to my mom by her mother-in-law, and now my sisters and I use it. I love this recipe because it is so versatile, i.e. you can use it as a base for spaghetti sauce, chili, any recipe that calls for spaghetti sauce, etc. I have added my own twist on it by adding a few more veggies to the mix.

My Twist on Mom’s Tomato Sauce

• 7 quarts tomato juice 
• 4 cups spinach leaves
• 4 cups grated carrot
• 12 cloves garlic 
• 4 medium onions 
• 2 green bell pepper, cored 
• 2 jalapeno pepper, seeded 
• 2 tablespoons dried basil (or 6 tablespoons fresh, finely chopped basil)
• 2 tablespoons dried oregano (or 6 tablespoons fresh, finely chopped oregano)
• 1 tablespoon dried parsley (or 3 tablespoons fresh, finely chopped parsley)
• 1 cup sugar
• 1 cup olive oil
• 1/3 cup salt

Directions

1. In a blender, puree quartered tomatoes (with peels and seeds), enough to equal 8 quarts (32 cups). Reserve 2 cups juice in blender; add spinach, carrots, garlic, onions, and peppers. Pulse until onions and peppers are finely chopped.
2. In a large stock pot, combine all other ingredients with tomato juice mix. Bring to a boil. Reduce heat and simmer 4-6 hours. Can into quart jars. Usually makes 6-8 jars. You can also let this simmer in a crockpot on low for about 12 hours.

Mom’s Tomato Chili

• 1 quart “Mom’s Tomato Sauce” 
• 1 lb. ground beef 
• 1/2 cup chopped onion 
• 1/2 cup chopped green pepper
• 2 cans Chili beans
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 cup packed brown sugar

Directions

1. In a large saucepan or slow cooker, combine “Mom’s Tomato Sauce,” beans, cumin, chili powder, and brown sugar.
2. In a skillet, brown ground beef, onion, and pepper. Drain fat and add to tomato mixture.
3. Saucepan: Simmer over medium-low heat for 15 minutes. OR
   Slow Cooker: Cook on high for 2-4 hours.

Marinara Sauce

• 1 quart "Mom's Tomato Sauce"
• 1 lb. browned ground beef 
• 1 (4 oz) can tomato paste
• 1 teaspoon basil 
• 1 teaspoon garlic powder 
• 1 can mushrooms (optional)
• 1 teaspoon oregano

Directions

1. Bring to a boil; reduce heat and simmer for 15 minutes. Or let it simmer in a crockpot on low for 6-8 hours. 
2. Serve over pasta with a side salad, mixed veggies, and some homemade garlic bread.