Janet Bacon's Baked Spaghetti Sauce

Name: Janet Bacon's Baked Spaghetti Sauce
Total time: 18000 s
Cuisine: American
Ingredients: 6 Stalks celery; 3 Large onions; 6 Green peppers; 1 Bunch parsley (flat leaf); 2-3 Hot peppers (optional); 1 C. sugar; 1 tsp. oregano; 1/2 tsp pepper; 3.5 Tbsp salt; 1 C. salad oil; 2 (12 oz.) cans of tomato paste; 2 gallons tomato juice

Bob Barker @cook_116947640

Janet Bacon's Baked Spaghetti Sauce

Bob Barker @cook_116947640

Saved

Ingredients

5 hours

6 Stalkscelery
3Large onions
6Green peppers
1 Bunchparsley (flat leaf)
2-3Hot peppers (optional)
1 C.sugar
1 tsp.oregano
1/2 tsppepper
3.5 Tbspsalt
1 C.salad oil
2 (12 oz.) cans oftomato paste
2 gallonstomato juice

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Steps

5 hours

1

Chop or grind 6 stalks celery, 3 large onions, 6 green peppers, 1 bunch parsley, 2-3 hot peppers (optional)
2

Combine 1 cup sugar, 1 tsp. oregano, 1/2 tsp pepper, 3.5 T. salt, 1 cup salad oil, and 2 12oz. cans of tomato paste.
3

Cook and strain or sieve 2 pecks of tomatoes to make 2 gallons juice.
4

Pull all ingredients in roaster and bake 4-5 hours at 400 degrees. Can also place in pot and cook on stove until vegetables are cooked and sauce is desired consistency. Do not overbake/cook. Stir product periodically while it is cooking. Process into jars (quarts are 40 minutes).