Seeing this on my counter is immensely satisfying.
Is it just me? It's so old-fashioned, something that is so not-Gen-Y, not even of my generation, or the generation before. Before Green Giant, before Birds Eye.
But here's the thing: Store bought spaghetti sauce? The best I've had is merely OK. I don't really understand why they're not as good as these, but they're not.
Home Canned Tomato Sauce
Thanks to Kathy for the recipe!
Note: You can use canned tomatoes in any form but the less processed they are, the better. Whole peeled tomatoes are generally best but you have to crush the tomatoes. Crushed tomatoes are almost as good, but avoid tomato puree or tomato sauce.
3 28-oz cans tomatoes, see note
2 12-oz cans tomato paste
2 tablespoons sugar
2 onions, chopped
8 cloves garlic, minced
2 tablespoons oregano
2 tablespoons fresh thyme
½ cup red wine
Dice onions, saute in 6-qt pot until lightly browned. Add garlic, saute a few minutes more but don't let the garlic brown.
Add the rest of the ingredients and simmer slowly for two hours or until the sauce is thick and tastes balanced. Cover with screen to avoid splattering. If the sauce tastes sharp and acidic, add another tablespoon of sugar or cook longer.
If too thick but still needs to cook, add water as needed.
To can: Tomato sauce is acidic, so no pressure cooker is needed. Follow canning instructions for hot water canning. You can also freeze it or — hey, what the heck — use it fresh! It will keep at least a week in the refrigerator, months in the freezer, a year or more if canned.