20 cups skinned and chopped tomatoes
2 large onions
3 green peppers, seeded and chopped
6 garlic cloves, finely chopped
2 (10oz) cans mushrooms stems and pieces, drained
1 bunch celery, chopped (leaves included)
8 cups tomatoes juice
4 tbsp dried sweet basil
4 tbsp Italian seasoning
2/3 cup sugar
1/2 cup pickling salt
2 (13 oz) cans tomato paste
1 jar Prego spaghetti sauce
2 packages spaghetti sauce spice mix
In large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, basil, and Italian seasoning.
Simmer, stirring occasionally, over med. heat for 30 mins.
Add sugar and salt and simmer 30 mins longer, reducing liquid.
Add spaghetti sauce, paste, and spaghetti sauce mix.
Ladle into sterile jars, leaving 1/2 inch head space.
Process 10 mins in hot water bath.
** Again, the above is the original recipe... below are my changes.
I used the crushed tomatoes from Sams club - beats blanching and peeling, and seeding my own.
Used 13 oz can of mushroom pieces
Only 4 cups of juice (we like our sauce a lot thicker)
Instead of sugar, I used splenda
Used 24oz of paste
And instead of Prego I used Ragu (1lb 10oz)