"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Garden Spaghetti Sauce, by Carol Sherrill, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tsp oregano 1 tsp thyme 2 medium onions chopped 2 green peppers chopped 2 cloves of garlic minced 1/2 tsp basil leaves crushed 1/2 tsp tarragon 1/2 tsp garlic powder 5 T Italian seasoning 2 tsp pepper salt to taste 6 - 6 oz tomato paste
Prepare tomatoes by removing the core & skin by blanching. Squeeze seeds out and discard. Or run though a food mill if you have one. Put tomatoes in very large pan (canner or roaster pan works well). Cook over medium heat. Add onions, peppers seasonings & tomato paste. Cook for 4 to 5 hours to desired consistency stirring often. When it taste yummy and is nice and thick pour into clean jars and seal.
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