Seasoned Tomato Sauce

 Seasoned Tomato Sauce

Adjust the spices to personal preference. Seal in decorative jars for gift-giving.

Canned tomatoes, chopped       4x28 oz. 4x 796 mL

Worcestershire sauce                1 tbsp. 15 mL

Salt                                            2 tsp. 10 mL

Whole oregano                         1 1/2 tsp. 7 mL

Onion powder                           1 tsp. 5 mL

Seasoned salt                            1/2 tsp. 2 mL

Garlic powder                           1/4 tsp. 1 mL

Celery salt                                 1/4 tsp. 1 mL

Sweet basil                                1/4 tsp. 1 mL

Cayenne pepper                        1/4 tsp. 1 mL

Brown sugar                              2 tbsp. 30 mL

Put tomatoes and remaining ingredients in large pot. Heat, stirring often, until mixture boils. Boil, stirring often, for about 25 minutes until thick. For a smooth sauce, cool a bit and run through blender. Return purée to pot.

Return to boil. Pour boiling sauce into hot sterilized pint jars to within 1/2 inch (1 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you

may choose to process in a boiling water bath for 10 minutes. This may also be cooled and frozen.

Makes 6 pints sauce.

Meaty Tomato Sauce

Before serving, add about 1/2 to 3/4 pound (250 to 375 g) scramble-fried lean ground beef to 1 pint Tomato Spaghetti Sauce