I always have lots of extra italian plum tomatoes from my garden.
Wash them.
Drop them in boiling water for a few seconds (till skin splits).
Remove, cool in a colander.
Peel, it removes easy.
Cut in half, remove all seeds, cut the tomato in quarters.
Put in pot with others, fill the pot.
Boil 20 minutes, not more than that, I don’t want them to fall apart.
Cool.
Place in freezer containers.

I have tomatoes for months to use in all cooking recipes.

Herer’s one I’ve been using for years for church pot-lucks and food sales. Even though it looks like it was written for idiots, it wasn’t. Close, though: I wrote it down to share with some non-cooks! If you try it, please let me know how it came out!

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Spaghetti Sauce in Quantity
6 lb. ground chuck
6 lb., 3 oz. canned tomatoes in juice (1 large can)
90 oz. Italian style tomato sauce (6 15-oz. cans)
24 oz. tomato paste (2 cans)
.62 oz. dehydrated bell peppers
.25 oz. dehydrated celery flakes
.9 oz dehydrated minced garlic
.25 oz. Italian seasoning
.55 oz. anise seed
4 oz. dehydrated chopped or minced onions
3 oz. fresh grated Parmesan
1� T powdered allspice
3 T sweet basil
1 t Tabasco sauce
2 bay leaves, whole

Brown beef lightly and drain thoroughly in colander. (For extremely low fat content, rinse it with hot water and drain again, or use chopped sirloin.)

While meat is cooking and draining, crush canned tomatoes. Put them, with tomato sauce and paste, in large stockpot; laminated stainless and aluminum recommended.

When meat is thoroughly drained, add to stockpot. Add a quart of water and mix thoroughly.

Add seasonings and mix thoroughly. Bring to a gentle boil, reduce heat, and mix in cheese. Cover and simmer as long as possible.

Chill overnight; freeze in desired portions.

Notes, suggestions and options:

Be sure to add Tabasco (no substitute) at beginning of cooking period; this will cook off the  hot but keep the flavor. (If you want more heat you can also add crushed red peppers.) Substitute hot or sweet Italian sausage for beef; do not add anise or crushed pepper until you ve tasted the sauce. Fresh bell pepper, celery, and onions are excellent but labor-intensive. If you use them, do not add water until mixture has cooked for at least two hours, as they will add to the liquid content. Mushrooms are optional and expensive. Use Romano cheese if you can find it: it has a slightly different flavor which I prefer. Add a cup of red wine during simmering period.

All herbs and spices are dried. When an odd quantity is given it s because the seasoning comes in that quantity.
Experiment with seasonings!

quote:

Originally posted by AndreaB

I wound up with a bunch of tomatoes this year (after thinking they would never ripen). Do you have a recipe for canning the tomatoes for sauce? I like basil and garlic in the spaghetti, and for it not to be too sweet or too salty.

Andrea

Here is one source of information:

http://www.pickyourown.org/spaghettisauce.htm

However, just a few years ago a home extension specialist from The Ohio State University told me that canning spaghetti sauce was not a good idea because tomatoes are sort of in between when it comes to acid and low acid fruits, and in some cases could require pressure canning to avoid botulism. For safety reasons she recommended freezing instead of canning.