The Best Canned Spaghetti Sauce

1. 1

   Blanch tomatoes in boiling water.

2. 2

   Take out of water and put into an ice bath.

3. 3

   Skin should slip off easily.

4. 4

   Chop garlic, hot peppers, bell peppers and onions in a food processor.

5. 5

   Put cooking oil in a large stock pot over medium heat.

6. 6

   Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.

7. 7

   Remove vegetables from the oil and drain well on paper towels.

8. 8

   Discard any oil left in the pan.

9. 9

   Put the tomatoes in the food processor and pulse until they are coarsely chopped.

10. 10

    Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.

11. 11

    Stir in the tomatoes and mix well.

12. 12

    Bring the mixture to a rolling boil.

13. 13

    Pour into clean, hot quart jars.

14. 14

    Seal.

15. 15

    Process in a pressure cooker at 5 pounds pressure for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.