Spaghetti Sauce 70 Recipe

  • 1/2 cup salad oil
  • 4 onions, diced (medium)
  • 4 garlic cloves minced (medium)
  • 16 pounds tomatoes peeled and diced
  • 2 cans tomato paste (12 ounce can)
  • 1/4 cup sugar
  • 1/4 cup chopped parsley OR 2 T. parsley flakes
  • 2 tablespoons oregano leaves OR 1/2 teaspoon oregano powder
  • 1 tablespoon salt
  • 2 teaspoons basil
  • 3/4 teaspoon cracked pepper
  • 2 bay leaves
In 12 qt. Dutch Oven, over medium heat, in hot oil, cook onion and garlic until tender, stirring frequently about 10 minutes. Add tomatoes and remaining ingredients. Over high heat, bring it to a boil. Reduce heat to med-low; partially cover and cook 2 hours. Discard bay leaves and can in boiling water bath for 10 minutes.

I just use 4 qts. tomato juice instead of the peeled chopped tomatoes.

16 lb. tomatoes = 1- 8qt. dishpan heaping with tomatoes.

You can add cornstarch or clear jell to make it thicker.

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