My Dads Tomato Sauce Or Red Sauce A La Dad Food

SWEET PEPPERS IN TOMATO SAUCE (DADS RECIPE)

Sweet Peppers in Tomato Sauce (Dads recipe) image

My dad lives in the state of WVa, and every year, he loves to grow a hugh garden, and then make tons of recipes out of his garden vegetables and then can them in his canning kitchen. Many of his canning recipes are his own creation. This recipe is his most favorite, and he is always telling me that he has to make this recipe...

Provided by Brenda Downey

Number Of Ingredients 7

Ingredients

1 bushel of sweet bell peppers
salad oil to cook peppers with
1 gal hunts tomato sauce
2 clove garlic, minced
1 tsp sweet basil
2 bay leaves
1/2 tsp ground cloves

Steps:

1. Remove seed and veins from peppers and cut into strips.
2. Fry peppers in batches in oil until about half cooked.
3. Drain peppers from oil and set aside.
4. Combine ingredients and bring to a boil.
5. Add peppers and cook until tender (about 2 hours on low simmer).
6. After it has simmered, fill clean sterilized jars to within 1 inch of top of jar. Put on cap, screw the band 'fingertip' tight. If too tight, then air cannot escape the jars while boiling or canning process.
7. Process in water bath: Add filled and sealed jars in simmering water inside canner, and then bring up water temperature to a steady rolling boil. Make sure the water level is at least one inch over top of jars too. Also, add lid over canner while processing. Process 35 minutes for pints. Process 45 minutes for quarts. Remove from canner. Let cool in draft-free area (cover with towels to be sure). Let sit for 24 hours to cool down before storing. Check lids to be sure they are sealed. (Press center of lid with your finger. If it moves and makes a "click", the jar is not sealed.)

MY DAD'S TOMATO SAUCE (OR RED SAUCE A LA DAD)

MY DAD'S TOMATO SAUCE (OR RED SAUCE A LA DAD) image

Categories Sauce Tomato

Number Of Ingredients 8

Ingredients

3 tablespoons of good olive oil (do not substitute for lesser quality oil)
1 medium onion, chopped fine
2 large (but not institutionally large) cans of whole tomatoes (cut the woody ends off if you see any)
1 lb whole chicken parts (thighs are good)
2 fat cloves of chopped garlic (cloves, NOT whole garlic bulbs)
2 cans of premium tomato paste (6oz cans)
Fresh Italian basil, oregano and mint to taste
salt and pepper to taste

Steps:

In a large heavy thick bottomed pan; take a bit of olive oil and heat it up, but don't burn it. Add some chopped onion. When the onion is sort of clear and fragrant add whole canned tomatoes. Add raw chicken parts and cook and cook and cook until the chicken completely cooked through, but not falling apart. Remove the chicken from pan, mash the tomatoes with a hand held manual potato masher, then keep on cooking until tomatoes are sort of dry and dark in color. This will take a long time. Don't get impatient. You'll need to stir a lot to keep from burning near the end, because it will have reduced to a cup or so of solids. The amount of time it takes to get to this stage depends on how many cans of tomatoes you used. But the idea is to go slow and long. Once you have reduced it to almost DRY without burning, add water to approximately the same level as where you started out with the tomatoes. Gently stir smooth and add one can of tomato paste per can of whole tomatoes. Bring slowly up to simmer again and add cooked chicken back just to reheat it. Then add chopped garlic, cook for just a few minutes (overcooking here will mush the chicken and take the flavor from the garlic, so just cook until the garlic bits are tender ). Remove from heat add fresh Italian basil and either fresh or dried oregano and mint, to taste. Salt and pepper is optional (if the canned tomatoes had salt added, don't put more in) La Voila

DAD'S SPAGHETTI

Dad's Spaghetti image

Spaghetti like never before invented. Enjoy!

Provided by VICKI C

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound spaghetti
2 pounds lean ground beef
1 onion, minced
1 (6 ounce) can tomato paste
2 (10.75 ounce) cans condensed tomato soup
2 ½ cups water

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

Nutrition Facts : Calories 679.7 calories, Carbohydrate 76.9 g, Cholesterol 91.5 mg, Fat 23.6 g, Fiber 4.3 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 876.1 mg, Sugar 13.7 g

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