*  Exported from  MasterCook  *

                          DHB's Spaghetti Sauce

Recipe By     : Denise Bannister from her mother-in-law, Mrs. Nasello
Serving Size  : 60   Preparation Time :0:00
Categories    : Canning                          Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  75      lb            Ripe creole or roma tomatoes
   3      c             Onion -- chopped
  15      cl            Garlic -- minced
   3      c             Green bell pepper -- chopped
   3      lb            Mushrooms -- sliced
   5      tb            Fresh basil -- chopped
     1/2  c             Flat leaf parsley -- chopped
     1/4  c             Olive oil -- good quality
                        Salt -- to taste

Don't substitute curly parsley.

Do not reduce the oil. It serves as a flavoring and not just a medium
for sauteing the vegetables.

Wash & core tomatoes. Cut in quarters or 6ths. Put tomatoes in large
non-alumnium pot, wides is better than narrow. Bring to boil stirring
frequently to ensure bottom tomatoes don't burn. Smash on tomatoes as
you go. Bring to simmer and simmer about 15 minutes. Put everything
through a food mill to remove seeds and skin. Trust me, this is
easier than peeling and seeding them before you start, especially
with 75 lb tomaotes! You will have about 28 quarts. Put liquid back
on stove and saute onion in olive oil. Add green pepper, garlic, and
mushrooms and cook slowly until they start to caramelize. Add to
simmering tomato juice. After about 1 hour add basil and parsley.
Cook to reduce to half, about 2 hours. Obviously you could cook it
more if you like it thicker. Stir bottom frequently and regularly
because the pulp will settle to the bottom and burn if you don't.

Place in half-pint jars and process in boiling water for 20 minutes.

Yield: 30 Pints


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