Spaghetti Sauce


1/2 bushel plum tomatoes (1 peach basket)
3 lbs. onions
2 bulbs garlic
1/4 c. salt
1 1/2 c. sugar
3(12oz)tomato paste (I use Wild Oats Organic)
4  hot peppers (I only added 3 hot peppers -see photo below for the kind I use, but you may use any kind)
1 TBSP basil ( l add 2TBSP)
2 TBSP oregano
1 pint oil (2cups)
Optional: I added extra peppers: 1 red bell pepper, 2 yellow bell peppers (tint of orange to them), and 2-3 yellow banana peppers. (Basically sweet peppers that are orange, yellow or red that are equivalent to 3-4 bell peppers).
I also added 4 skinny carrots.


My method(I use the whole tomato):
Wash all tomatoes and slice in half. Place in blender and purée.
Taking some of the blended tomato, add garlic and purée.
Remove pepper seeds and place onion & pepper in a food processor.
Combine all ingredients except oil & tomato paste in a very large pot on the stovetop (tomatoes alone measure to about 55-60 cups).
Cook for about 3-4 hours (time varies) to thicken.
Add oil and tomato paste and cook for 30-60 minutes longer until the sauce is the consistency/thickness you want.
Makes about 11 quarts.
Process 40 min in a boiling water canner (adjust time as needed for altitude)

Original instructions:
Boil tomatoes until soft.
Run them through strainer.
Boil liquid until thick
Liquefy the rest of the ingredients and add together