Herb Infused Spaghetti Sauce
One of the perks of summer time on the high plains is the preponderance of farmers markets. This past weekend we stopped at one to pick up some melons, and came away with a box of Roma tomatoes for $15.00. I couldn’t pass up such a good buy so I decided to put up some spaghetti sauce.
The following recipe for Herb Infused Spaghetti Sauce is great to make if you grow herbs. The main ingredients are Roma tomatoes, basil, oregano, and Italian parsley. You can cut the recipe in half if you only have one stockpot. I usually make big batches of salsa and spaghetti sauce because we use so much. Therefore, if you follow this recipe you will need two large pots to cook in.
I use quart sized jars but you can also use pint sizes jars. Make sure you adjust the amount of lemon juice in Step 4. Jars, lids and bands should be prepared for canning while spaghetti sauce is simmering. This recipe yields 8 quarts.
24 pounds Roma tomatoes
6 Tablespoons brown sugar
2 Tablespoons salt
2 Tablespoons balsamic vinegar
½ Teaspoon fresh ground pepper
2 cups fresh basil leaves, finely chopped
1 cup fresh Italian parsley, finely chopped
1 cup fresh oregano, finely chopped
16 Tablespoons bottled lemon juice
Peel tomatoes by boiling small amounts for 2 minutes, then place in an ice bath. Once cool, the skins should easily slip off. Save the skins for your compost pile. Use a food processor to chop the tomatoes. Divide the contents between two stock pots.
Take the next four ingredients and divide equally between the two pots of processed tomatoes. Bring mixture to a boil, reduce heat and simmer for at least 90 minutes. The longer the sauce simmers, the more it reduces. For thicker sauces simmer longer or reduce time for a more liquid spaghetti sauce.
Chop fresh herbs, but wait until the last 5 minutes to add to the spaghetti sauce.
Place 2 Tablespoons of bottled lemon juice in the bottom of each quart jar. Ladle spaghetti sauce into jars, leaving 1 inch headspace. Wipe tops and attach lids and bands. Place in water bath for 35 minutes. Be sure to adjust the bath time if you live at higher altitudes. The spaghetti sauce can also be frozen using the appropriate containers.
Herb Infused Spaghetti Sauce Recipe Card
Makes 8 Quarts
24 pounds Roma tomatoes 2 cups fresh basil leaves, finely chopped
6 Tablespoons brown sugar 1 cup fresh Italian parsley, finely chopped
2 Tablespoons salt 1 cup fresh oregano, finely chopped
2 Tablespoons balsamic vinegar 16 Tablespoons bottled lemon juice
½ Teaspoon fresh ground pepper
You will need 2 large stockpots for cooking spaghetti sauce. Also, a small pot of boiling water to prepare tomatoes for peeling. First, boil tomatoes for 2 minutes then plunge into ice bowl. Next, peel tomatoes and then chop using a food processor or blender. Add next four ingredients and then bring to a boil. Reduce heat and simmer for 90 minutes. Add herbs in the last 5 minutes of cooking. After reaching desired consistency, place lemon juice in bottom of each quart jar. Finally, ladle sauce into each jar and process in water bath for 35 minutes.