Recipe - Dhbs Spaghetti Sauce

75 pound Ripe creole tomatoes; or
roma
3 cup Onion; chopped
15 Cloves garlic; minced
3 cup Green bell pepper; chopped
3 pound Mushrooms; cut or sliced up
5 tablespoon Fresh basil; chopped
One half cup Flat leaf parsley*; chopped
One fourth cup Olive oil; good stuff**
To taste salt

* Don't substitute curly parsley. ** It does not have to be the
extravirgin 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
nonalumnium 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 halfpint jars and process in boiling water20 minutes. Makes 60
halfpint, single, servings.

Recipe By : Denise Bannister from her motherinlaw, Mrs. Nasello

Posted to Digest eatlf.v096.n162

Date: Sun, 22 Sep 1996 17:46:23 0500 (CDT)

From: "hassell@eecs.tulane.edu" hassell@eecs.tulane.edu