I found myself with a few extra tomatoes here...
and I already did the juice thing
and froze some whole for chili and goulash this winter.
So I combined these tomatoes with green peppers
and basil from my little garden with a few other key ingredients -
onions, oregano, sugar
to make spaghetti sauce.
I found the recipe online...
~b
Perfect . . . canned or froze? Hot when you put the sauce in the jars so they sealed? Curious, it has been some time since I made spaghetti sauce.
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