Missouri Farmer's Thick Red Spaghetti Sauce
This recipe makes enough to can. It also freezes well. If you don't want to can or freeze it, cut the recipe in half and it will serve 12. Enjoy!
Yield: 6-7 pintsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 gallon | thick tomato juice |
| 4 | med. onions, finely chopped |
| 1/2 teaspoon | garlic powder |
| 1/2 cup | vegetable oil |
| 1/2 cup | sugar |
| 2 teaspoons | parsley flakes |
| 2 teaspoons | oregano |
| 2 teaspoons | salt |
| 2 teaspoons | sweet basil |
| 3/4 teaspoon | black pepper |
| 4 tablespoons | cornstarch |
| 1/4 cup | tomato juice |
Directions:
Stir all ingredients but cornstarch and tomato juice together in large pot. Measure depth of liquid in pot with spoon. Bring to a boil, turn down to rapid simmer and boil down, reducing liquid by a third. Let simmer approximately 3½ hours. Stir occasionally. In small bowl, combine cornstarch and tomato juice. Stir mixture into simmering sauce and bring back to boil. Pour into hot, sterilized pint jars, seal and process in hot water bath for 20 minutes. Yield: 6-7 pints.
Source: missourifarmertoday.com
