To 4 quarts of pureed tomatoes, you add 1 chopped onion [I just cut it up a bit and tossed it into the blender with the tomatoes so I didn't have to chop it.]
I assembled my spices and extra virgin olive oil and was ready to make the sauce.[I did add some fresh basil too, but I didn't have too much so I also had to add dried.]
Next I filled my HUGE pot and began to simmer the sauce, adding tomato paste and simmered some more.
I love my huge tulip shaped stainless stock pot. I don't use it often, but when I do I am so thankful I have such a great pot.
After simmering, I put the some of the sauce in jars and fired up the pressure canner. I know my other pot is still full, and that is because I added more puree and herbs. A bushel of tomatoes makes a lot of puree!
After processing all my batches I was satisfied to see all the jars sealed and are ready for winter meals.
FRESH SPAGHETTI [MARINARA] SAUCE
4 quarts of pureed tomatoes*, just wash, take out the core and put in a blender, skin and all
1 chopped onion [I put large pieces in the blender-a food processor would work great]
1/2 C olive oil
1-2 tsp garlic powder or a couple of cloves of crushed garlic
3 T parsley flakes
1-2 tsp basil, dried or fresh chopped
1-2 tsp oregano
2 T salt
*Best combination is 1/2 Roma and half of a Big Boy type tomato
Cook 30 minutes on medium heat.
1- Twelve oz can of tomato paste [if not using Roma tomatoes, might want to increase this to 2 cans of tomato paste.]
Cook 45-60 minutes more at a steady simmer. Sauce will thicken nicely.
Yields 7-10 pints of sauce [depending on the tomatoes and how much tomato paste you put in]. Can at 10# pressure for 8 minutes. with about one bushel of tomatoes I made 4 batches or about 20 quarts of finished sauce.