Homemade Spaghetti Sauce

Canned and ready to use

Ingredients

20 lg. tomatoes
7 tbsps. garlic
2 lg. onions

2 diced eggplants

1 bunch of celery
10 tbsp. (2/3 cup) basil pesto
2 tbsp. dry oregano
2 tbsp. dry marjoram
1 tbsp. salt
1 cup honey

1.5 cups red wine
5 tbsps. olive oil

Ready for the jars

Directions

In a small pot add some olive oil and smother diced up eggplants until smooth

Coat the bottom of a large pot with olive oil over medium heat and add the garlic. While the garlic starts to cook, chop onions and add them to the pot.

Stir frequently until the onions are translucent and the garlic starts to get a little darker. Add the tomatoes, eggplant, and celery and stir.

Add the honey, wine, pesto, oregano and marjoram and stir.

Put the lid on the pot and simmer over low heat for at least an hour, stirring occasionally.

Once the sauce is thoroughly heated through, process it in food processor.

If it’s too thick, add water. After an hour of simmering,

Once you’re done cooking you’re ready to start canning.

Using your canning funnel fill all the jars to the bottom of the threads.

Wipe the rims to make sure there’s no sauce on them, and add the lids and rings. Do not tighten rings now. Just hand tight for now. Some air will need to escape while in pressure cooker.

Fill your canning pot with water level recommended and lower the jars in.

Add lid and start on high heat until pressure starts to build. Pressure called for 12lbs for 20 minutes.

Remove the jars from the pot and let cool. 

Ready for the pressure cooker

Add labels and store until ready to use.