1. It's packed with veggies, so while the kids are happily eating their Friday night pizza, their mom (me) is thrilled at all the vegetables they are eating unknowingly. Hee hee hee.
2. I love how it can be left a chunky sauce or pureed smooth. I like to make batches of each. A hand blender works perfectly for this.
3. It uses honey as it's sweetener.
4. Get this. You don't have to peel the tomatoes. I'll repeat myself. You don't have to peel the tomatoes. Thank you, Carmen, for enlightening me last year. Believe me, if you puree the sauce, you'll never know the skins are there. Never.
5. It tastes fresh and richly saucy at the same time.
If you've never canned before, PLEASE read this post for everything you need to know about the process.
Then, go here for the recipe.
I multiply the recipe by 8. That's the most that will fit in my large (16 quart) cooking pot. There is quite a bit of prep work involved for this sauce, but don't let that scare you. I start chopping the ingredients in the couple days before I plan to make it and refrigerate everything. When I'm ready, I just dump, cook down and can. Here's a look at what this sauce looks like at each stage...
Starting with the main characters: onions (already in the pot), carrots, tomatoes, garlic, green bell peppers, basil, oregano, and parsley.
Two more batches like this and we're set.Pin It