I was asked for this, and every year I have enough tomatoes to put up about 8 pints, if not more. This will make four quart jars for canning...maybe.
- Gallon pot of tomatoes, any kind, cut up (Romas and similar will make a thicker sauce). You can peel them if you wish. I don't
- One onion, chopped
- Six cloves garlic, or more, minced
- Green pepper chopped small
- Tablespoon of dry oregano (use less if chopped, fresh)
- Other dry herbs such a basil (tablespoon, crushed) or thyme (up to a tablespoon, crushed). Use less if chopped, fresh
- Teaspoon cinnamon
- Teaspoon allspice
- 1/2 teaspoon black pepper or more to taste
- Teaspoon salt or more to taste
- (Optional) 1/2 teaspoon hot pepper flakes.
That's really it. I often cook the tomatoes down a bit first, bringing them to a boil in a heavy dutch oven, then pressing them down with a potato masher to release the juice. The trick is very slow cooking, and I let the sauce simmer on a simmer-setting burner, with the top tight or just loose enough for steam to escape.
Watch the pot and stir occasionally to avoid thing burning. Cook until thick, at least 8 hours!
This makes a great base for lots of Lebanese dishes and it can also become chili con carne, pasta sauces, and more.
I brown ground lamb and add it, then serve it over basmati rice. Or chop and fry up some okra and add it. You can't go wrong.
It cans well, with the water-bath method. One thing: be SURE to follow recipes well, including adding citric acid or lemon juice in particular! Granny had more acidic tomatoes than we do today.
Update 2022: I now use a pressure cooker method recommended by The National Center for Home Food Preservation. Their spaghetti sauce recipe is closet to this one in terms of processing safety to avoid botulism.
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