Recipe

Spaghetti Sauce Tonight Recipe

	Xnipek / All my dishes 2 months, 3 weeks ago This is more about the process than the recipe - but I threw mine in as a freebie. Based on a popular turn-of-the-century, 1900 that is, process called Fireless cooking, getting the food hot, then insulating it to retain the heat for hours without ad... More Prep:15m Cook:120m Servings:6	Xnipek
	italian pasta fireless easy slow cooking green

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Fans

chefelaine

tuilelaith

Ingredients

Need:

1 one-quart canning jar with lid

1 large, fluffy, bath towel

strainer

two-quart saucepan

1/2 tsp. black pepper

1 teaspoon dried marjoram leaves

1 teaspoon dried rosemary leaves

1 teaspoon celery seed

2 teaspoons dried thyme

2 teaspoons ground Fennel

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon parsley

1 tablespoon onion powder

1 tablespoon garlic powder

2 bay leaves

1 quart boiling water

1 tsp. salt (or to taste)

1 tbsp sugar

large can petit diced tomatoes

3 - 4 six-ounce cans tomato paste

Directions

Put all dry ingredients except salt and sugar into the canning jar

Bring water to a boil

Carefully pour water into canning jar, fill to the bottom of the neck, put the lid on snugly.

Cover with the towel and shake lightly to knock the floating spices down, then carefully crack the lid just enough to let the hot air out, then snug the lid back on (this will prevent leaks).

Roll the jar up in the bath towel, the thicker the better, secure it so it does not unroll. Set upright and go to work or whatever, but you want it to stand long enough to draw all the flavors out of the spices. I figure at least a couple of hours.

Unroll the jar. Be careful. If it has been well insulated it could still be quite hot even 8 to 10 hours later. Pour contents through strainer into the saucepan, find some way to press the wet spices to get as much of the water out as possible. If you have cheesecloth or similar material you can use that to wring the spices.

Add the diced tomatoes

Add the sugar and salt

Add tomato paste to the consistency you like.

Serve on pasta of your choice

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