Monday, September 19, 2011


This is a canning recipe! We use this as a base for spaghetti sauce, lasagna, chili and just by itself!!

We got this recipe from my moms friend who got it from a restaurant and it's awesome, they called it little Joes Sauce but my brother who has lived in Italy, who said, "oh! It's boulenease sauce!" so that's what we call it.


In a large pot combine,

4 quarts skinned crushed tomatoes blended up
4 quarts chicken broth*
1cup olive oil
1cups celery slices
6 cups diced onions
1/2 cup mined garlic
2T oregano
4T basil
8 bay leaves
4T pepper
2t rosemary
1/2 cup salt

Boil the above ingredients for 4 hours or until the desired thickness

then, mix together:
2/3 cup cornstarch
1cup water
When thoroughly combined slowly stir into the pot.

Pour into pints (this makes 18ish pints)

Wipe top of jars, secure sanitized lids with rings, process in a pressure can 12lbs of pressure for 30 minutes

(*we have also water bathed these for 40 minutes with vegetable broth)- don't use chicken broth in the waterbath!!!


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