Well, this year we added spaghetti sauce to our list of canning attempts. Along with salsa and pickles which we did last year. I just kind of made up a recipe, but I think it will be good over pasta or lasagna, or over chicken with some fresh mozzarella even. We made a huge batch, of course, but there are 2 families eating it, and we like our pasta!
40 lbs canning tomatoes, blanched and peeled
8 bell peppers, chopped and sautéed until tender
8 vidalia onions, chopped and carmalized (butter, balsamic vinegar, and sugar)
1/2 cup salt
1 cup sugar
1 cup olive oil
6 bulbs of garlic, minced
Basil
Parsley
oregano
Rosemary
Garlic powder
Onion powder
30 oz tomato paste
I cut the tomatoes into chunks and added all of the other ingredients (spices to taste). Cook for 2 hours until desired consistency. I used fresh basil and parsley, but dried for the others. we used quart sized jars.
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