Today is a busy and beautiful day.
thanks to my Friend Stacy, for this wonderful picture
I am remembering the sacrifice of so many men and women in service today on the anniversary of 9/11,
and rejoicing in the bounty of a garden giving its all here as summer’s long warm days draw to a close.
Look what I got out of the garden this morning.


Its time to make Spaghetti Sauce.
And today I decided to post the recipe just for you!
Make sure to read the last line on the recipe just for a good laugh. 🙂
I hope you enjoy!
Many Blessings to you and yours,
looks like a heart! 🙂



The Welcoming House Spaghetti Sauce Recipe
Full Batch:
12 Qts tomatoes
3-4 lbs Onions
1/2 cup Olive Oil
1 Tbs Basil, Oregano
1/2 Tbs thyme, sage and red pepper flakes
1 cup dark brown sugar
1/2 cup canning salt
3 garlic cloves
4 12oz cans of tomato paste
halve if you dont want a lot of sauce or have less tomatoes.

If you are not using heirloom tomatoes, but hybrids, add 1 Tbs lemon juice to each batch.


I do not remove skins or seeds, but just chunk the tomatoes, onions, etc. Cook in a large stock pot, being sure to stir about every 5 minutes the first hour, and then gradually lessen. The pulp will sink to the bottom and burn if not stirred occasionally.
I cook this for two hours, stirring occasionally, then puree with an immersion blender. Add in the tomato paste, and stir until thick and completely mixed together. Ladle into jars and cap with warm lids and rings after wiping the rims with water or vinegar.
September 2012 118 (1)

Process in a water bath canning process for 20 minutes for pints and 25 minutes for quarts.

One full batch should make between 7-9 Quarts, or a whole lot of pints. 🙂