Recipe of the Week – Garlic Herb Spaghetti Sauce

1. In large stock pot, heat olive oil on medium heat. Add chopped onion, pepper, and garlic and cook until translucent.
2. At this point, transfer veggies to a blender or food processor and carefully blend until they are finely chopped. Pour back into pot and continue. If you prefer a chunkier sauce, you can skip this step.
3. Add the tomatoes (including the juice), sauce, and paste. Stir in remaining ingredients.
4. Let sauce come to a boil, then reduce heat and let simmer for about an hour.
5. Enjoy over your favorite pasta or on top of pizza, etc.

To can sauce:

1. Pour hot sauce into washed, prepared jars that are still hot, leaving about a half inch head space. Wipe the rims with vinegar and place prepared lids on top. Screw on rings to seal lids.
2. Place jars in hot water bath or pressure cooker to process. A water bath will take longer, about 30-45 minutes. If you are using a pressure cooker, they need to process only about 10 minutes.
3. Remove jars from water and place on a towel to cool. Listen for the ‘pop’ to know they are sealed properly. If one does not seal, store it in the fridge and use within a few days.
4. Sealed jars may be stored in the pantry or cabinet for up to 6 months.
5. For your safety, always make sure sauce comes to a boil when re-heating it.