This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the vegetables we grow from our garden. I have tried many different sauces and this is the first one that has wowed my DH.
3 medium onions, chopped
3/4 cup banana peppers, chopped (Hungarian wax chili peppers)
3 tsp. garlic, minced
16 cups tomatoes, peeled, cored and chopped
2 cups green and red bell peppers, chopped
3 (12 oz) cans tomato paste
3 tablespoons brown sugar
1 tablespoon dried oregano
1 tsp. crushed red pepper flakes
2 tablespoons Italian seasoning
1/2 tsp. ground cumin
1 cup sliced portabella or button mushrooms
4 tsp. canning salt
2 tsp. dried basil
1 tsp. ground black pepper
lemon juice (per jar)
Add all of ingredients to stock pot.
Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stirring occasionally.
After it has simmered, add 1 tablespoon lemon juice per pint jar and 2 tablespoons lemon juice per quart, ladle sauce into hot sterilized jars, leaving 1/2 inch head space cap with two piece lids. Process pints 35 minutes and quarts for 40 minutes in a boiling water bath canner.
If you choose you can cool then ladle into freezer containers and freeze.
I also have this recipe posted on my food.com account. If you care to read the reviews you can see them here.