Spaghetti Sauce - cooking recipe

Ingredients

1 bushel tomatoes
12 Tbsp. olive oil
3 Tbsp. canning salt
3 tsp. basil leaves
3 tsp. oregano leaves
3/4 tsp. parsley flakes
6 Tbsp. brown sugar
3 c. chopped onion
3/4 tsp. black pepper
6 cloves garlic, minced or 3 tsp. garlic powder

Preparation

Tomatoes may be dipped in boiling water, cooled and peeled, or may be washed and put through a food processor or blender with peeling on.
In a large kettle, saute onions in olive oil until transparent (do not brown).
Add tomatoes.
Bring to boil; simmer, uncovered, for 20 minutes.
Put through sieve or food mill. Return juice to kettle, adding remaining ingredients.
Simmer, uncovered, 1 1/2 to 2 hours or until thick and mixture rounds on spoon (usually takes longer).
Pour into hot pint or quart jars; adjust lids.
Process in boiling water bath 20 minutes.
Start counting time when water in canner returns to boiling.
Makes about 10 pints.
When ready to use, add 1 small can tomato paste per pint to 1 pound ground beef.