Home Made Spaghetti Sauce

One of my most exciting projects this summer was making my own spaghetti sauce.  This was the first time I had ever attempted this and was incredibly thrilled with the results!  The recipe is not too complex, doesn't take a TON of time and tastes amazing!  Spaghetti Sauce is such a tame name for this...it should be something like, Chunky Garden Medley Sauce!  There is no need to peel your tomatoes for this chunky sauce. Just chop them up and you're ready to go. The skins get lost in the sauce and you can't even tell you are eating them.  We use it for spaghetti, pizza, lasagna, you name it!

Isn't it beautiful?!?!  We love it and will be doing a ton more next year!

Spaghetti Sauce
one large onion, chopped
2-3 cloves garlic, minced
olive oil
2 large carrots, shredded
1/2 large green pepper, chopped
1/4 cup parsley
1 tbsp oregano
1 tbsp thyme
2 tbsp basil
6 cups tomatoes, chopped (I never peeled any of mine and you cannot tell!)
6 oz. tomato paste
1 tbsp honey
salt and pepper to taste
vinegar

Saute onion and garlic in 2 tbsp. oil until tender. Add carrots through herbs and stir well. Add tomatoes, paste, honey and salt and pepper to taste. Simmer for 15 minutes.  To can, ladle into hot, sterilized pint jars (or quarts if you are canning a larger amount) to within 1/2 inch of top, add 1 tablespoon of vinegar per pint to assure acidity, seal with sterilized lids and process full jars in boiling water bath for 35 minutes.  I used quart jars because a pint is just not nearly enough for us.  This recipe yields 2 quarts.  When we eat it for regular spaghetti, I added 1 lb. of hamburger and a can of mushrooms.  Simply divine!  Enjoy!