Here’s another yummy-sounding recipe I found to use up my case of tomatoes. I’ve been on a quest to find the perfect tomato sauce recipe…one that doesn’t use any canned ingredients. Well, this may be it. Here it is:

Basic Multi-Use Tomato Sauce

10 plum tomatoes, peeled and chopped

10 large tomatoes, peeled and chopped (I used all the same kind from the case I bought)

4 large garlic cloves, minced

2 large celery stalks, chopped

2 carrots, chopped

1 large onion, chopped

1 large zucchini, chopped

1 sweet green pepper, chopped

1/2 cup sun-dried tomatoes

2/3 cup dry red wine

1/2 cup red wine vinegar

2 bay leaves

1 Tbsp. pickling salt

2 tsp each: dried oregano and basil

1 tsp granulated sugar

1/4 tsp each: cinnamon and parsley ( I did not use cinnamon…not a fan of it in sauce like this…)

1/4 cup chopped fresh parsley

1. Combine tomatoes, garlic, celery, carrots, onion, zucchini, and green pepper in a very large stainless or enamel saucepan. Add 1 cup water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

The shredded zucchini on top is still partly frozen…oh well :)

2. Soak sun-dried tomatoes in boiling water until soft. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinnamon, and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

3. Ladle into hot jars leaving 1/2 inch headspace. Process 35 minutes for pints, and 40 minutes for quarts.

Just a note…If you prefer the consistency of marinara sauce, throw this in the food processor or use an immersion blender (oh how I want one of those someday!). This is a pretty chunky sauce. We’re trying it out in calzones tonight. I left it chunky for the inside of the calzones, but I blended it for dipping. Next time, I think I’ll blend it all prior to canning. If you decide to try it out, let me know what you think!
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