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.
I LOVE 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
8 bay leaves
1/2 cup salt
Boil the above ingredients for 4 hours or until the desired thickness
then, mix together:
2/3 cup cornstarch
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!!!