Sheri's Homemade Spaghetti Sauce

• roma-type tomatoes16 quarts

  peeled, cored, and roughly chopped

• garlic↗2
• onions↗4
• sweet peppers (green, yellow, red)↗8
• brown sugar↗1 cup

  loosely packed and heaping

• canning salt↗2 tablespoons
• lemon juice↗1⁄4 cup

  (bottled only)

• white vinegar↗1⁄2 cup
• olive oil↗1⁄2 cup
• basil↗3 tablespoons
• oregano↗3 tablespoons
• parsley↗3 tablespoons
• rosemary↗1 tablespoon
• bay leaves↗12
• whole allspice2 tablespoons
• tablespoons fennel seeds2
• teaspoons red pepper flakes↗2

Step-by-step instructions

1. 1

   Blanch, peel and core the tomatoes. Chop them so they are in smallish pieces. Place in roaster.

2. 2

   Peel garlic and place in a food processor. Half and quarter the onions and toss them in with the garlic. Process until finely chopped. Pour in with tomatoes.

3. 3

   Seed and clean the peppers. Cut in chunks and toss in the food processor. Process until finely chopped. Pour into tomatoes. Stir up well.

4. 4

   Add remaining ingredients except the bay leaves, allspice and fennel. Take these and divide into two cheese cloth sections. Take each cheese cloth and tie it with spices enclosed. Add to tomatoes.

5. 5

   Start roaster at about 300°F Get it hot, stirring occasionally. Let it cook for about 3 hours.

6. 6

   Turn cooker down to 200°F and let simmer either all day or overnight. (I let it go overnight, and when I came out of the bedroom, the house was filled with yumminess).

7. 7

   Once it reaches the consistency you like, I like mine thick, ladle hot sauce into clean, hot quart jars. Wipe rim clean, place two part canning lids in place and tighten to finger tight.

8. 8

   Put hot jars into readied pressure canner, process according to processors directions for 25 minutes.