Pasta Sauce

This delicious sauce is very versatile and can be used in so many different ways. We mostly use it as a pasta sauce, adding some wild-picked chanterelles and/or spinach from the garden to plump it up a little. It also works great on pizzas, in lasagnas, as a salsa dip with nacho chips, in toasted cheese sandwiches and a dozen other ways… We tend to make huge batches in the late summer, when the tomatoes and peppers are the perfect ripeness in the garden, and store up to 70 quarts in the pantry to enjoy the rest of the year. Our big batch recipe calls for 18 cups of tomatoes and makes about 14 quarts but I have included a pared down, dinner-sized version below for smaller batches. Feel free to multiply as many times as you like if you too want to can and store in bulk!