Spaghetti Sauce
20 oz. tomato puree' (approximately) I often used diced tomatoes and put them in the blender
1 c water
1 1/2 t fresh, minced garlic
3 t fresh minced onion
1 1/2 T sweetener (sugar, honey, etc)
1/2 t salt
1 T lemon juice
1/4 c dried parsley
1/8 t thyme
1/2 t dried basil or a few leaves fresh, minced or chopped
1/4 t oregano
black pepper - dash
Mix all ingredients in a saucepan on the stove. Bring to barely a boil, turn it down to simmer and let simmer about 1 hour. I cover mine but leave it open about an inch or two for condensation to escape so it doesn't get too watery. Use right away or freeze in containers or food sealer bags. I also sometimes store extra in mason jars in the refrigerator but haven't 'canned' them to store on the pantry shelf as I haven't tested the ph level of this recipe.
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| Let simmer 1 hour or so |
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| Use right away, freeze or store in the refrigerator |
