Spaghetti Sauce

Last summer my mom and I found an old spaghetti sauce recipe and made it healthier and tastier than before. I bottled a bunch of it to last through the winter, but it only lasted until early October. Yum!

Last night I made it again and realized that I never posted it.

So here ya go...

Spaghetti Sauce

2 cups chopped onion

4 cloves garlic, minced

4 Tbsp. olive oil

4 lbs. tomatoes...peeled and cut

{or 2 28oz. cans of tomatoes}

2 6oz. cans tomato paste

2 Tbsp. Apple Cider Vinegar

5 tsp. organic cane sugar/sucanat

4 tsp. Rapunzel vegetable broth or Tam's broth

2 tsp. dried oregano

1 tsp. dried basil

1 tsp. crushed fennel

1 tsp. sea salt

1/2 tsp. pepper

1 1/4 c. water

If using fresh tomatoes...scald, peel and cut.

In large saucepan cook onion andgarlic in olive oil.

Add all the rest of the ingredients.

Bring to a boil, then reduce heat and simmer for 30-60 minutes until desired consistency.

Makes about 3 quarts.

Pour over whole wheat spaghetti noodles or whatever you like spaghetti sauce on.

Enjoy!