*  Exported from  MasterCook  *
                           DHB’s Spaghetti Sauce
 Recipe By     : Denise Bannister from her mother-in-law, Mrs. Nasello
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Canning                          Low-Fat
                 Salad & Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   75      lb            ripe creole tomatoes -- or roma
    3      c             onion -- chopped
   15      cloves        garlic -- minced
    3      c             green bell pepper -- chopped
    3      lb            mushrooms -- sliced
    5      tbsp          fresh basil -- chopped
      1/2  c             flat leaf parsley* -- chopped
      1/4  c             olive oil -- good stuff**
           to taste      salt
 * Don't substitute curly parsley.  ** It does not have to be the extra-virgin
 stuff, but you do want it to flavor the sauce, so use something worth eating.
 Do not reduce the oil.  It serves as a flavoring and not just a medium for
 sauteing the veggies.
 Wash & core tomatoes.  Cut in quarters or sixths.  Put tomatoes in large
 non-alumnium pot, wides is better than narrow.  Bring to boil stirring
 frequently to insure bottom tomatoes don't burn.  Smash on tomatoes as you go.
 Bring to simmer and simmer about 15 minutes.  Put everything through a food
 mill to remove seeds and skin.  [Trust me, this is easier than peeling and
 seeding them before you start, especialoly with 75 lbs tomaotes!  You will
 have about 28 quarts.  Put liquid back on stove and saute onion in olive oil.
 Add green pepper, garlic and mushrooms and cook slowly until they start to
 caramelize. Add to simmering tomato juice.  After about an hour add basil and
 parsley.  Cook to reduce to half, about two hours.  [Obviously you could cook
 it more if you like it thicker.]  Stir bottom frequently and regularly because
 the pulp will settle to the bottom and burn if you don't.
 Place in half-pint jars and process in boiling water20 minutes.  Makes 60
 half-pint, single, servings.
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